Potato-zucchini fritters

2 medium russet-style potatoes, scrubbed
2 zucchini
2 eggs
1 tsp.  onion powder
1 1/2 Tbsp.  olive oil, divided
1.  Shred potatoes and zucchini.  Place in bowl.  Add eggs and onion powder; mix well.
2.  Heat 1 tsp. oil in a large skillet over medium heat.  Working in batches, spoon mixture, 1/4 cup at a time, into heated skillet.  Leave an inch or more betweet fritters.
3.  Cook 5 minutes or until light brown on bottom;  turn and cook on second side 3-5 minutes or until browned.  Replenish oil in skillet as needed.
4.  Serve with your choice of condiments;  marinara sauce, ketchup, apple sauce, sour cream, etc.