Zucchini pancakes

Ingredients:

• 1 1/2 cups grated zucchini (use the large grater holes)
• 1/2 cup grated carrot (use small grater holes)
• 1 medium onion, grated (use large grater holes)
• 1/4 cup firm tofu (press between paper towels to remove fluid)
• 2 T. breadcrumbs
• 1/2 tsp dried tarragon
• 1/2 tsp salt or to taste
• 1/2 tsp black pepper or to taste
• 2 to 3 T. unbleached flour
• Sunflower or other light oil for pan-frying

Directions:

Place the shredded zucchini into a colander over a plate or the sink, and press with a wooden spoon to squeeze out the excess liquid. Let drain for five or ten minutes then repeat. Transfer to a large mixing bowl and stir in all the remaining ingredients except the oil, blending well. Use just enough flour so the mixture holds together. Heat the oil in a heavy skillet over medium heat. Drop in the pancake mixture into the hot oil about 1/4 cup at a time, flattening each pancake with a pancake turner.

Pan-fry until brown and crisp, then turn over carefully and brown the other side. Drain on paper towels. Serve hot.