Vegetable Pancakes, Crispy

Start w 1/2 c grated carrot, grated zucchini (salted 30 min and squeezed dry), corn kernels, OR peeled and grated beets. Stir with 3 T flour, 1/4 c grated Parm, 1 T grated Vidalia onion, and 1 pinch Kosher salt. Warm 1 T olive oil in large cast-iron or non-stick skillet. When it’s hot, stir 1 large egg into veg mix. Drop heaping spoons of batter into pan. Flatten slightly and cook til golden, about 2 min per side. Serve w lemon-mint dipping sauce made by whiscking together 1/2c Greek yogurt, juice of 1/2 lemon, and 1 T fresh mint.