Yield: 4 Servings
|\N \N||Stephen Ceideburg|
|2 mediums||Zucchini *|
|2 mediums||Carrots, coarsely grated|
|2 larges||Mealy baking potatoes **|
|½ \N||Onion, finely chopped|
|2 \N||To 3 garlic cloves, chopped|
|2 \N||Eggs, lightly beaten|
|½ teaspoon||Dried and crumbled herbs ***|
|½ cup||Flour, or as needed|
|\N \N||Salt and pepper, generously to taste|
|\N \N||Oil for frying|
* coarsely grated, placed in a colander to drain of excess liquid ** peeled, coarsely shredded *** basil, marjoram, herbes de Provence, etc.
Mix together everything except the oil and accompaniments.
Puree half the mixture, then return it to the grated vegetable mixture.
Add more flour as needed for a thick batter consistency.
Fry as for classic potato pancakes.
Serve with accompaniments of yogurt, salsa, herby tomato sauce, or pesto.
PER SERVING (using a total of 2 tablespoons oil): 285 calories, 9 g protein, 41 g carbohydrate, 10 g fat (2 g saturated), 105 mg cholesterol, 56 mg sodium, 3 g fiber.
Marlena Spieler writing in the San Francisco Chronicle, 12/14/92.
Posted by Stephen Ceideburg