Zucchini, Potato Fritters

These are really yummy, and even if your kids are a little picky and don't care for zucchini, they will love these if they enjoy potatoes; It is very like potato pancake... but better I think... If they are picky eaters, my philosophy has become "what they don't know won't hurt them", and so I don't give them the list of ingredients... just dish it up with a smile (it works some of the time).

Ingredients
6 cups hashbrowns  (from the freezer section works fine.. or make your own by cooking potatoes whole and then grating them)
6 cups grated raw zucchini
1 cup finely chopped onion
3 - 4 cloves garlic crushed and minced
3 Tablespoons olive oil
1 1/2 cup flour (either whole wheat or white unbleached flour works well).
2 teaspoons dill weed or a handful of fresh chopped basil or both.

Directions

In a large bowl, toss together hash browns, zucchini, onions and garlic.  Add oil and stir until thoroughly mixed.  Add flour and fresh herbs and mix well using hands.

In a large frying pan, heat a few tablespoons natural shortening or oil; scrub surface with a spatula, once it is hot, to create a non-stick surface.  Once oil is hot, turn heat to low/medium.  Place a dollop of your mixture onto pan, one by one until pan is full.  Fry until brown, and then flip and brown the other side.  I don't like to fry it  too hot, because I want it to cook in the middle, and not just brown.... this accomplishes both.  Serve as a dinner side dish, or for breakfast with eggs.  Extra's can be frozen and re-warmed in oven.  Enjoy.