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VEGETABLE LATKES

Category:    Appetizers
Yield:36 servings
 
      2 lg Idaho potatoes
      2 md Carrots
      2 md Zucchini
      1 lg Yellow onion, finely chopped
      2    Eggs
      2    Egg whites
    1/4 ts Pepper
  1 1/2 ts Salt
    1/4 c  Flour
           Oil for frying
 
  1>. Pare and coarsley shred potatoes and carrots.
  Shred zucchini. Place in a bowl with onion. 2>.
  Combine eggs, egg whites, salt and pepper; stir into
  vegetable mixture. Sprinkle flour over top; stir to
  mix. 3>. Heat non-stick griddle, or heavy skillet to
  medium-high. Brush with oil. Drop batter by heaping
  tablespoonfuls onto griddle. Flatten slightly. Cook
  until browned. Turn, brown other side, adding a little
  oil as necessary. 4>. Drain on paper towels and keep
  warm until ready to serve. Serve with applesauce or
  cranberry sauce or combination for dipping.
 

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