2 lg Idaho potatoes
2 md Carrots
2 md Zucchini
1 lg Yellow onion, finely chopped
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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