| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Appetizers |
36 |
Servings |
INGREDIENTS
| 2 |
lg |
Idaho potatoes |
| 2 |
md |
Carrots |
| 2 |
md |
Zucchini |
| 1 |
lg |
Yellow onion, finely chopped |
| 2 |
|
Eggs |
| 2 |
|
Egg whites |
| 1/4 |
ts |
Pepper |
| 1 1/2 |
ts |
Salt |
| 1/4 |
c |
Flour |
|
|
Oil for frying |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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