Potato Zucchini Pancakes

     Potato pancakes are a staple of a good diet. At least in my world they are, and maybe that's because of being of Irish and eastern European descent, but all I know is I love them. This love is also shared by my friends, so its a popular choice for dinner.
    So one night, we got creative. With a wonderful abundance of zucchini, I was able to get a beautiful yellow one from my friend's garden. It was fresh and begged to be grated, mixed with potato and some other ingredients, and tossed into a pan until fried to perfection.
   With only one grater that could be used, I got to slack off and relax while dinner was being made. Nathan pretty much did everything, so this recipe is written how he cooks, without measurements of any kind. Unfortunately, with Nathan doing all the cooking, it meant Nancy, Paige, and I were on dish washing and drying duty. Definitely not my favorite job. 
But anyway, here is the recipe!

Nathan's Grandma would be proud. 

 Potato Zucchini Pancakes

Ingredients:
Potatoes
Zucchini
carrot
Flour
Eggs
Herbs
~chives 
~basil


Toppings:
Garden Vegetable flavored Philadelphia cream cheese

Directions: 
Shred or grate the potatoes, zucchini, and carrot, and place in a large bowl.
 Pour in one whisked egg.
Cut up whatever herbs you desire and mix in. (We like chives and basil) 
Add flour till it all sticks together and is shape-able. 
Fry until golden brown in a large skillet with a mixture of oil and butter. (oil fries well, butter is for taste) 

They disappeared fast. 

Serve warm. We topped the hot pancakes with garden vegetable flavored cream cheese that has been passed around and therefore been in all our fridges way too long.