Vegetable latkes

Yield: 36 servings

Measure Ingredient
2 larges Idaho potatoes
2 mediums Carrots
2 mediums Zucchini
1 large Yellow onion, finely chopped
2 \N Eggs
2 \N Egg whites
¼ teaspoon Pepper
1½ teaspoon Salt
¼ cup Flour
\N \N Oil for frying

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.

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