Recipe - Potato Vegetable Latkes

3 cup Shredded potatoes
1 One fourth cup Shredded zucchini
1 cup Shredded carrots
1 md Onion, grated
3 Eggs, beaten
One fourth cup Flour
One fourth teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Dried rosemary

Canola oil

Squeeze shredded vegetables dry. Blend with remaining ingredients. Fry in
minimum amount of oil, 2 tbs per cake. Serve with sour cream and/or
applesauce.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini