Zucchini, Carrot and Potato Pancakes Recipe | Food Network

Ingredients

• 1 large zucchini
• 2 large russet potatoes, (10 to 11 ounces each)
• 2 carrots
• 1 medium onion, minced
• 2 cloves garlic, minced
• 2 eggs
• 4 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 2 teaspoons cumin
• Salt and pepper
• Canola oil, for frying
• 1 pint yogurt