Potato-Zucchini Pancakes

By Ellan

Ingredients

• 3 large baking potatoes, peeled
• 2 large yellow squash
• 2 large green zucchini
• 1 tab. salt
• 1 tab. ground pepper
• 3/4 cup finely grated Parmesan cheese
• 1 tab. olive oil

Preparation

Step 1

Using a sharp knife or Mandolin slicer with straight blade, slice the potatoes, squash and zucchini lengthwise into 1/16" to 1/8" thick slices. Trim the edges of the squash and zucchini so that all slices are similar in length, width, and thickness.
On a cookie sheet, assemble each pancake. Place two slices of potatoes side by side: add pinch of salt and pepper and a coating of parmesan. Place two to three slices of squash crosswise over the potato slices in an alternate direction, evenly cover the potato but not extending over edges. Sprinkle salt and pepper and Parmesan. Layer two to three slices of zucchini crosswise over squash, repeating the salt, pepper and parmesan. Then place two potatoe slices crosswise over zucchini, and sprinkle only salt and pepper.
In a 10-12 inch frying pan over medium heat, add olive oil. Slide a large flat spatula completely under one pancake and transfer to pan. cook for 3-4 minutes on one side and check underneath for browning. Once golden, turn over and cook until other side is golden and crispy. Transfer to a sheet pan. Repeat for each pancake.If you're serving immediately, set aside and re-warm in oven before serving.