Yield: 36 servings
|2 larges||Idaho potatoes|
|1 large||Yellow onion, finely chopped|
|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.