Tricolor Latkes of Zucchini Carrot and Potato

Category: Breakfast

Cuisine: American

☆☆☆☆☆

1 review 
Ready in 45 minutes

Ingredients

1/2 ts herbs *** Dried and crumbled

Oil for frying

2 md Zucchini *

1/2 Onion finely chopped

Salt and pepper generously

1 pn Sugar

1/2 c Flour or as needed

2 lg Mealy baking potatoes **

Stephen Ceideburg

2 md Carrots coarsely grated

2 cloves garlic (up to 3), chopped

2 Eggs lightly beaten


Directions

* 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

Reviews

☆☆☆☆☆

These were so yummy! Could have ate them all. Had them with ranch dressing because that was all I had. Next time I plan on trying them with pesto.

jafkitchen

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