Recipe - Vegetable Latkes

2 lg Idaho potatoes
2 md Carrots
2 md Zucchini
1 lg Yellow onion, finely chopped
2 Eggs
2 Egg whites
One fourth teaspoon Pepper
1 One half teaspoon Salt
One fourth cup Flour
Oil for frying

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 nonstick
griddle, or heavy skillet to mediumhigh. 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