Recipe found on Genius Kitchen
I would add some chopped fresh parsley, because I love fresh parsley in my potato pancakes.
About 1/2 lb Zucchini, ends trimmed
1/2 to 1 tsp Salt
1/2 lb Potato, peeled
1/3 cup diced Onion
1 large Egg
1/4 cup All Purpose Flour
Freshly ground Black Pepper
2 - 4 TB Sunflower Oil
Shred the zucchini into a bowl using the large holes of a box grater. Place the grated zucchini in a medium bowl and sprinkle with 1/2 to 1 tsp salt. Transfer zucchini to a colander in a bowl and let drain at least 15 minutes and up to 30 minutes. Using your hands or a towel, squeeze out the excess liquid. Shred the potatoes into a bowl using the large holes of a box grater. In a bowl, mix together the onion, egg, and flour, and pepper to taste. Add zucchini and potatoes; mix well. Heat 2 to 4 TB of the oil in a large skillet over medium-low heat. When the pan is hot enough to create a small sizzle, ladle in the mixture to form 4” cakes. Fry until golden on the bottom, 7 to 10 minutes. Using a spatula, turn the pancakes over until browned on the second side, about 6 minutes longer. Serve immediately with a dollop of sour cream.