• Combine potato, zucchini, onion, egg white and flour in medium bowl until well blended. Add salt and pepper to taste.
• Heat oil in large skillet over medium heat.
• Drop potato mixture into skillet by 1/3 cupfuls. Flatten pancakes with spatula.
• Cook about 5 minutes per side or until browned.

Tips:

• Save time by shredding both the potato and zucchini in a food processor fitted with a shredding disc. There's no need to wash the bowl in between because all the ingredients are mixed together before cooking. This recipe can be doubled or tripled.
• Substitute matzo meal for the flour and use this recipe for Pesach.