1/4 lb zucchini
1/4 lb Grafton Cheddar or (Dairyvale Cheddar, Keen's, or Shelburne Farms Cheddar)
6 oz potatoes
2 large eggs
1/4 cup bread crumbs
1/4 tsp Maldon Sea salt
dash of cayenne pepper
olio carli extra virgin olive oil
Peel carrots and potatoes and grate them, along with zucchini and cheddar cheese into large bowl.
Stir in eggs, bread crumbs, salt and pepper.
Heat about 1/2" olive oil in a 10" skillet. Pour in 1/4 cup of batter. Press down with spatula and flatten. Cook until well browned on both sides.
Cook as many pancakes at a time as will fit in pan without touching.
As each pancake is done remove from pan and set on plate covered with paper towel to drain.
Serve hot. Makes approximately 12 cakes.