Zucchini-Potato Pancakes

Cook grits according to package directions; remove from heat. While still warm, add eggs and beat well.

Add zucchini, potatoes, onion and Parmesan cheese; stir to combine. Stir in flour, soy sauce, salt, pepper and garlic powder; set aside.

Heat oil in a non-stick skillet over medium heat. Ladle several tablespoonfuls of batter onto skillet; cook until pancake turns crisp and golden brown, turning once. Remove from skillet and keep warm. Repeat process with remaining pancakes. Serve with sour cream and applesauce.

This recipe yields 6 servings.

Description:

"Don't try to pin these savory pancakes down geographically: potatoes, zucchini and onion mix with grits and eggs, forming a toothsome backdrop for soy sauce and garlic. Sour cream and applesauce provide a grand finish."