| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Pancakes | 4 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 2 | Zucchini * | |
| 2 | Carrots, coarsely grated | |
| 2 | Mealy baking potatoes ** | |
| 1/2 | Onion, finely chopped | |
| 2 | To 3 garlic cloves, chopped | |
| 2 | Eggs, lightly beaten | |
| 1/2 | t | Dried and crumbled herbs *** |
| 1/2 | c | Flour, or as needed |
| Salt and pepper, generously | ||
| to taste | ||
| 1 | pn | Sugar |
| Oil for frying |
INSTRUCTIONS
coarsely grated, placed in a colander to drain of excess liquid ** peeled, coarsely shredded *** basil, marjoram, herbes de Provence, etc. Mix together everything except the oil and accompaniments. Puree half the mixture, then return it to the grated vegetable mixture. Add more flour as needed for a thick batter consistency. Fry as for classic potato pancakes. Serve with accompaniments of yogurt, salsa, herby tomato sauce, or pesto. PER SERVING (using a total of 2 tablespoons oil): 285 calories, 9 g protein, 41 g carbohydrate, 10 g fat (2 g saturated), 105 mg cholesterol, 56 mg sodium, 3 g fiber. Marlena Spieler writing in the San Francisco Chronicle, 12/14/92. Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 131
Calories From Fat: 26
Total Fat: 2.9g
Cholesterol: 93mg
Sodium: 65.6mg
Potassium: 432.9mg
Carbohydrates: 20.1g
Fiber: 2.5g
Sugar: 4.8g
Protein: 6.5g