Ingredients
2 medium russet potatoes, peeled and grated by hand
3 medium zucchini, seeded and grated by hand
2 shallots, peeled and minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
2 tablespoons flour
1/4 cup beer
Vegetable oil, for frying
Preparation
Wrap vegetables in a clean kitchen towel and squeeze out excess liquid. Mix with salt, pepper, eggs, flour, and beer.
In a large saute pan over medium heat, heat 1/8 inch oil for 1 minute. Add batter by tablespoons; flatten to form pancakes. Cook until golden, about 4 minutes. Turn and cook for 1 more minute; transfer to a paper towel.
