Zucchini Pancakes

2 medium Zucchini
1 medium Onion

1 Carrot

2 Eggs

1 Tsp Dried Parsley Flakes

6 Tbsp All Purpose Flour 

1 Tsp Baking Powder

1 Tsp Salt

1/2 Tsp Black Pepper

Olive Oil for frying

• Coarely grate Zucchini, Onion and Carrot and place in a mesh colander over the sink or a bowl and allow moisture to drain for 20 minutes. 
•  In a bowl, lightly beat the Eggs. Add Zucchini mixture and mix well. 
•  Add Flour, Parsley, Salt and Pepper and mix to moisten. 
•  Add Baking Powder and stir lightly. 
•  Heat Olive Oil in a frying pan over medium heat. 
• Ladle in about 2 Tbsp of batter for each pancake. 
•  Fry on each side for 3 minutes. 
•  Drain on paper towels.