Ingredients

• 1 large zucchini
• 2 large russet potatoes, (10 to 11 ounces each)
• 2 carrots
• 1 medium onion, minced
• 2 cloves garlic, minced
• 2 eggs
• 4 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 2 teaspoons cumin
• Salt and pepper
• Canola oil, for frying

Instructions

1. With a hand grater, grate the zucchini. Peel the potatoes and grate. Grate the carrots. Place in a towel and squeeze out as much water as possible, then transfer to a large bowl. Add onion and garlic. In a small bowl, beat the eggs with a fork and mix into the vegetables. In a small bowl mix together the flour, baking powder, cumin and salt and pepper. Mix into the vegetables. In a large pan, heat 3 tablespoons of oil until very hot. In heaping tablespoonfuls, fry 6 pancakes. Flatten them out as they hit the pan and cook until brown and crisp. Flip to crisp the other side. Drain on paper towels. Keep warm in a low oven. Serve with Mint Yogurt.;
2. Mix all ingredients together.