Potato-Zucchini Pancakes with Herbed Crème Fraîche

Directions

Place a clean kitchen towel onto a work surface. Use a box grater to grate the zucchini and potato onto it. Wrap the towel around the vegetables and twist it tightly over the sink to drain liquid. Transfer vegetables to a medium bowl. Use the box grater to grate the onion and add it to the bowl along with the eggs, parmesan cheese, flour, salt, and pepper; mix until combined. Heat a large skillet over medium heat; add enough vegetable oil to coat the bottom. When oil is hot, use a 1/4-cup measure to transfer the potato mixture to the skillet; flatten with a spatula. Cook for approximately 4 minutes; flip and cook for 4 more minutes. Reduce heat if pancakes are browning too quickly, so the center has time to cook. For the crème fraîche, mix all ingredients in a small bowl. Serve hot pancakes topped with seasoned creme fraiche.