2-3 med. zucchini, coarsley grated (about 2 c.)
1 med. carrot
1 med. potato, peeled & grated
1/3 c. frozen peas
1/3 c. frozen corn
2 eggs
1/4 c. grated Parmesan cheese
1/4 tsp. each: salt, pepper, garlic powder and celery seed
Vegetable oil for frying

In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Combine zucchini, carrot, potato, peas and corn in a bowl. Stir in eggs, flour, cheese and seasonings; mix well. In a skillet, heat 1/4 inch of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown, about 3 minutes on each side. Serve warm.

Note: Add a dollop of sour cream or salsa on top.

From a Taste of Virginia Cookbook