2 large idaho potatoes
2 medium carrots
2 medium zucchini
1 large yellow onion, finely chopped
2 eggs
2 egg whites
1/4 teaspoon pepper
1 1/2 teaspoons salt
1/4 cup flour
oil for frying
Servings: 36
1. Pare and coarsely 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.
Servings: 36
2 medium carrots
2 medium zucchini
1 large yellow onion, finely chopped
2 eggs
2 egg whites
1/4 teaspoon pepper
1 1/2 teaspoons salt
1/4 cup flour
oil for frying
Servings: 36
1. Pare and coarsely 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.
Servings: 36
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