Shred in a food processor:
1 1/2 cup vegetables (zucchini, carrot, parsnip, kale, etc)
3 medium potatoes
Mix together in a bowl, salt lightly and let sit for about five minutes. This will draw out the moisture from the vegetables. Use your hands to squeeze out the liquid, and drain it off. Put the veggies back in the bowl. This step is crucial- if you don't get rid of the liquid, you'll end up with soggy fritters.
Next, add one egg and 1/2 cup of flour.
Mix thoroughly. Heat a skillet with a couple tablespoons of a good frying oil in it. I use canola oil, it has a high flash point so it's good for frying at high heat. Spoon the mixture into pan and use the spoon to flatten it into pancake shapes. Fry at medium to high heat until the fritters are nice and brown on both sides.
They're delicious just with butter and salt and pepper, but I also really like them with horseradish for a topping. These take about twenty minutes from start to finish, they're a tasty and quick meal and a good way to use up any random veggies you happen to have in the fridge.