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 www.synapse.com/~gemini