Potato Zucchini Pancakes

OK, so, Father's Day has come and gone. My honey LOVES potatoes, and asked for steak, potatoes and asparagus for his Father's Day dinner (or, rather, Day After Father's Day dinner). I wanted something a little different than the standard baked potato, so I went searching for potato recipes. I found this recipe by Giada de Laurentiis, and it appealed to me immediately. However, I wasn't thrilled with the whole "make one big pancake, fry it on one side, then stick it in the oven" thing; it has too much of a casserole feel to me. So I changed up the cooking method a bit, and changed the ingredients just a smidge. And here's what I came up with...

Ingredients:
3 good-sized russet potatoes, grated (peeled or unpeeled - your preference)
2 medium or 3 small zucchini, grated
3 garlic cloves, minced
fresh or dried rosemary, to taste (if you don't like rosemary, substitute with dill)
1/2 cup grated Parmesan
1/3 cup grated mozzarella
1/2 cup seasoned bread crumbs
3 eggs, lightly beaten
2-3 tablespoons flour (give or take, depending on texture)
salt, to taste
black pepper, to taste
white pepper, to taste
dash of ground cayenne pepper
oil for frying
sour cream, for garnish
green onion, thinly sliced, for garnish
fresh dill or rosemary, for garnish

Directions:
Grate the potatoes and zucchini, then wring out in a large towel or cloth to remove excess moisture. Place in a large bowl, along with the rest of the ingredients, minus the oil and sour cream, of course. Add the flour a little at a time until the potatoes are a little moist, but stick together a little. Stir to combine using your hands - there really is no other way to get everything mixed. Heat a large skillet over medium to medium-high heat. Add a little oil to the skillet. Using a large spoon, drop about 3-4 tablespoons of the mixture into the skillet, spreading gently to flatten.

Cook until the bottom becomes crispy and the pancake looks as though it will not fall apart, then flip, cooking until golden and crispy. Drain on a paper towel.

Once the entire mixture has been used, if the inside of the pancakes still feels a little mushy, place them into a 350 degree oven to finish cooking through. Let cool. Serve with a dollop of sour cream and thinly sliced green onion for garnish, and rosemary or dill.

These pancakes pair amazingly with a nice medium rare steak and oven roasted asparagus. I'm quite happy I chose this to be my last carb-heavy dish before starting on a low-carb diet tomorrow.

Edit: Several of my friends have commented that they hate zucchini. Being someone who will eat almost anything, I was surprised that so many people could hate a vegetable as delicious as zucchini. So, anyway, for those of you who do not like zucchini, I give you other options: just plain potato, sweet potato, carrot, yellow squash, maybe even grated broccoli stalks! Don't ever think you have to follow any recipe verbatim! Cooking is all about expressing yourself. Use which ingredients you like. If you don't like something that's listed on a recipe, change it! What is written here is definitely not law.