Title: Potato Vegetable Latkes
Categories: Potato Jewish
Yield: 6 Servings

3	c	Shredded potatoes
1 1/4	c	Shredded zucchini
1	c	Shredded carrots
1	md	Onion, grated
3		Eggs, beaten
1/4	c	Flour
1/4	ts	Salt
1/4	ts	Pepper
1/4	ts	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.

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