Potato Zucchini Pancakes

Instructions

• Shred the vegetables. You should have about 2 cups. More or less really doesn't matter.
• Toss with salt in a colander, and let drain in the sink for 1 hour.
• Press out any water that you can, then pile the vegetables in a line across a towel, roll up and twist out even more water. Repeat if necessary.
• In a bowl, beat the egg, buttermilk, and flour.
• Add the vegetables; the batter should not be runny, but it should not be pasty.
• Shape into 8 rather flat cakes and fry until golden on both sides, about 3 minutes each side.