Vegetable Pancakes

A healthier and interesting alternative to potato pancakes.

1 egg
1 egg white
1 teaspoon salt
¼ teaspoon black pepper
1-1/4 lbs. baking potatoes (about 2 medium potatoes), peeled and shredded
1 medium zucchini, shredded
1 large onion, finely diced
1 sweet red pepper, diced
1/3 cup all-purpose flour
2 tablespoons vegetable oil

Mix the egg, egg white, salt and pepper in a bowl. Place the potatoes, zucchini, onion and red pepper in a bowl. Add the flour and stir to blend.

Heat a large nonstick skillet over a medium-high heat. Using a ¼-cup measuring cup, drop some “batter” into the skillet and flatten slightly. Cook until underside is browned; about 3 minutes. Flip and brown the other side. Serve immediately.