Method: In a bowl, grate the potatoes, zucchini, and onion. Place in clean kitchen towel and squeeze out excess water. Return vegetables to bowl, stir in salt, pepper, egg, and flour until well combined.
In a large skillet (non-stick works great), heat oil. Form the mixture into 8 pancakes, cooking 3-4 at a time, flattening with spatula. Fry in oil for 4-5 minutes per side, until crisp and golden. Transfer cooked pancakes to paper towel lined platter while frying remaining mixture.
Makes about 8 pancakes.
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