Vegetable Cakes

Vegetable Cakes
Serves 6

This recipie will serve  at least 6 people 2 cakes each. They are fried and deliousious!

1 zucchini, pealed and trimmed
2 carrots, peeled and trimmed
2 potatoes, peeled and trimmed
2 eggs
1 cup baking mix (Bisquick)
1/2 cup buttermilk
1/2 cup shredded Parmesan cheese
1/4 cup sour cream
1 Tablespoon dried parsley
2 garlic cloves minced
2 teaspoons Greek or vegetable seasoning
1/4 cup Crisco divided

Directions: In a large skillet, warm two tablespoons of Crisco with medium high heat. Using a food processor grate the zucchini, carrots, and potatoes.  In a large bowl, mix the shredded vegetables and all remaining ingredients except Crisco. Using a 1/4 cup measuring scoop make pancakes and place in hot skillet. Flatten the pancakes with the back of your spatula.  Let cook for 3-4 minutes until bottoms are very brown and then flip and bake on the other side for the same amount of time. Remove to a towel lined plate to absorb excess grease. Serve with sour cream, plain Greek yogurt, or warmed applesauce.