Preheat your oven to 170 degrees or on the warm setting. Place an oven-safe dish in the oven.

Using a box grater, grate the potatoes, carrots, and squash - leaving the skins on. Pour into a medium bowl. Add the eggs, flour, salt, and pepper and mix until thoroughly combined.

Heat a sauce pan or griddle over medium high heat and add 2 tablespoons oil.

Using an ice cream scooper, scoop up some of the mixture, squeezing out any excess moisture as you go.

Drop the veggie fritters into the pan and flatten it out with the bottom of a spatula. Continue until your pan is full - but there is still a little room between vegetable pancakes.

Cook until the bottoms begin to turn golden and the potato vegetable pancakes stick together - about 5 minutes.

Flip over the veggie potatoes with a spatula and cook on the other side until golden brown.

When the first batch of vegetable fritters is finished, place them in the oven and continue to cook the rest of the batter. Add more oil as needed.

Serve warm with ketchup or sour cream.