Vegetable latkes
36 servings
Ingredients
| Quantity | 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 | ||
Directions
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.