Zucchini-and chili latkes

• 2 baking potatoes, about 1 lb.
• 2 med. zucchini
• 1 small onion
• 1 jalapeno pepper, seeded
• 2 eggs, lightly beaten
• 2/3 cup all purpose flour
• 3/4 tsp each salt and black pepper
• vegetable oil for frying

Peel potatoes, then grate using large holes on a box grater or medium-size grater disc in a good processor. With your hands, scoop up and squeeze potatoes dry, discarding liquid. Place about 2 cups potato in a large bowl. Coarsely grate zucchini and repeat squeezing process. Stir about 3 cups zucchini with potatoes. Coarsely grate in onion. Finely chop pepper. Stir in along with eggs, flour, salt and pepper.

Heat oil in a wide frying pan over medium heat. Oil must be at least 1/4 inch deep. When oil is hot add a heaping tablespoon potato mixture. Flatten with a fork into a round with uneven edges. If necessary add more flour to hold them together.