2 large Idaho potatoes 2 medium carrots 2 medium zucchini 1 large yellow onion, finely chopped 2 eggs 2 egg whites 1/4 teaspoon of pepper 1 1/2 teaspoons of salt 1/4 cup of flour Oil for frying
Pare and coarsely shred the potatoes and carrots. Shred zucchini. Place in a bowl with the onion. Combine the eggs, egg whites, salt and pepper; stir into vegetable mixture. Sprinkle flour over top; stir to mix. Heat a 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. Drain on paper towels and keep warm until ready to serve. Serve with applesauce or cranberry sauce or combination for dipping.
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