astray recipes: Vegetable latkes

Categories: Appetizer
Yield: 36 servings

Measure	Ingredient
2 larges	Idaho potatoes
2 mediums	Carrots
2 mediums	Zucchini
1 large	Yellow onion, finely chopped
2	Eggs
2	Egg whites
¼ teaspoon	Pepper
1½ teaspoon	Salt
¼ cup	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.

vegetable latkes