Tricolor latkes of zucchini carrot & potato
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 2 | mediums | Zucchini * |
| 2 | mediums | Carrots, coarsely grated |
| 2 | larges | Mealy baking potatoes ** |
| ½ | Onion, finely chopped | |
| 2 | To 3 garlic cloves, chopped | |
| 2 | Eggs, lightly beaten | |
| ½ | teaspoon | Dried and crumbled herbs *** |
| ½ | cup | Flour, or as needed |
| Salt and pepper, generously to taste | ||
| 1 | pinch | Sugar |
| Oil for frying | ||
Directions
* 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