Vegetable Pancakes

Directions

1. 1
   Blanch potatoes in boiling water for 1 minute.
2. 2
   Drain in a strainer, but do not rinse.
3. 3
   In a bowl combine the potatoes, carrots, zucchini, onion, parsley, salt, and pepper.
4. 4
   Sprinkle flour over the vegetables and stir just until combined.
5. 5
   Let stand for 15 to 20 minutes.
6. 6
   Shape vegetable mixture into small balls and flatten on waxed paper.
7. 7
   Drizzle the oil in a large nonstick skillet and swirl it around until the oil coats the entire surface.
8. 8
   Heat over medium heat until hot.
9. 9
   Transfer pancakes to skillet with a spatula.
10. 10
    Cook about 5 minutes or until golden brown.
11. 11
    Tum pancakes over and cook another 5 minutes.
12. 12
    Drain on paper towels.