Tricolor latkes of zucchini carrot and potato

Yield: 4 Servings

Measure Ingredient
\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
1 pinch Sugar
\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

From Gemini's MASSIVE MealMaster collection at

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