Veggie Pancakes

2 to 3 medium zucchini, coarsely grated (about 2 cups)
1 medium carrot, grated
1 medium potato, peeled and grated
1/3 cup frozen peas
1/3 cup frozen corn
2 eggs
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon celery seed
Vegetable oil (for frying)

In a colander, drain zucchini, squeezing to remove excess liquid. Combine zucchini, carrot, potato, peas and corn in a bowl. Stir in eggs, flour, cheese and seasonings; mix well. In a skillet, heat 1/4 inch of oil over medium heat. Drop batter by 1/4 cupsful; press lightly to flatten. Fry until golden brown, about 3 minutes on each side. Serve warm.

Yields 12.