Zucchini and Potato Pancake

Instructions:

1. Grate the potatoes (and zucchini if using), then squeeze out excess moisture using a kitchen towel.

2. In a large bowl, combine grated vegetables, chopped green onions, eggs, flour, milk, salt, and pepper. Mix until smooth and well-blended.

3. Heat a nonstick skillet over medium heat and add a little oil.

4. Pour a ladle of batter into the pan, spreading it out like a pancake.

5. Cook for about 2–3 minutes on each side, until golden and cooked through.

6. Serve hot, optionally with sour cream or yogurt on the side.