2 lg Idaho potatoes 2 Egg whites
2 md Carrots 1/4 ts Pepper
2 md Zucchini 1 1/2 ts Salt
1 lg Yellow onion, finely chopped 1/4 c Flour
2 Eggs 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.
