Title: Tricolor Latkes of Zucchini, Carrot and Potato
Categories: Pancake
Yield: 4 Servings

		Stephen Ceideburg
2	md	Zucchini *
2	md	Carrots, coarsely grated
2	lg	Mealy baking potatoes **
1/2		Onion, finely chopped
2		To 3 garlic cloves, chopped
2		Eggs, lightly beaten
1/2	ts	Dried and crumbled herbs ***
1/2	c	Flour, or as needed
		Salt and pepper, generously to taste
1	pn	Sugar
		Oil for frying

* 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

previous

next