| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Pancakes |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 2 |
md |
Zucchini * |
| 2 |
md |
Carrots, coarsely grated |
| 2 |
lg |
Mealy baking potatoes ** |
| 1/2 |
|
Onion, finely chopped |
| 2 |
|
To 3 garlic cloves, chopped |
| 2 |
|
Eggs, lightly beaten |
| 1/2 |
ts |
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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