Potato-Carrot-Zucchini Pancakes

(no really, they're good, as a light main course or a hearty side dish!)

• 1 medium-sized zucchini, grated
• 2 eggs, lightly beaten
• 2 large potatoes, grated (peeling optional)
• 1 large carrot, grated
• 1 onion, finely chopped
• ¼ cup oat bran flour or unbleached all-purpose flour
• 1 tsp. salt
• 1 tsp. chopped fresh basil
• 1/3 tsp. freshly ground black pepper
• Canola oil

1. Preheat the oven to 250°F.
2. Squeeze excess water from the zucchini. In a large mixing bowl, combine with the eggs, potaoes, carrot, onion, flour, slat, basil, and pepper. Mix well.
3. In a large skillet, pour in the oil to a depth of 1/8 inch. Heat over medium heat. When the oil is hot, drop the batter into it with a large spoon to form several pancakes; slightly flatten each cake with the back of the spoon. Cook until brown on both sides, turning once, about 5 minutes per side.
4. Remove the cakes from the frying pan and keep warm on a towel-lined baking sheet in the oven. Continue to make the pancakes until all the batter is used.
5. Serve hot.

Serves 6-8.