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.