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1
Lightly spray a cookie sheet with cooking spray. Place some paper towels on a plate or use a stack of newspapers. Preheat oven to 200u00b0F.
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2
Place potatoes, zucchini and onions in a dish towel or cheese cloth. Roll it up and squeeze out any excess moisture. Unwrap potatoes, zucchini and onions and put them into a bowl and sprinkle with lemon juice, salt, pepper, and parmesan. Toss to combine.
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3
In a separate, large bowl, whisk together the eggs, milk, flour, and garlic and then stir in the potato mixture until evenly incorporated.
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4
Heat oil and butter (one tablespoon of each at a time) in a large skillet over medium heat. Scoop up small handfuls of potatoes, squeeze out any excess moisture, and smash them flat into a pancake. Carefully add pancakes to hot oil/butter (no more than 3 or 4 to the pan at once or the oil will cool off and they will be soggy), fry for 3-4 minutes on each side until golden and crisp. Transfer to paper towels on a plate to drain. Repeat with the remaining potato mixture, until you have fried all of it. If you find it is really soupy or you use all of the potato mixture and have a lot of batter left, you can add more onion/zucchini/and potato to use it up.
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5
Once drained, either serve immediately or transfer to the cookie sheet and keep warm in the preheated oven until you are ready to eat.
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6
These can be served with a variety of condiments: ketchup, sour cream, marinara sauce, pico de gallo, sriracha sauce, alfredo sauce, picante or pesto.
