Ingredients Jump to Instructions ↓

  1. 2 lg Idaho potatoes

  2. 1/4c Flour

  3. 1 1/2ts Salt

  4. 1/4ts Pepper

  5. 2 Egg whites

  6. 2 Eggs

  7. 1 lg Yellow onion, finely chopped

  8. 2 md Zucchini

  9. 2 md Carrots Oil for frying

Instructions Jump to Ingredients ↑

  1. + Directions : 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.


Send feedback