Title: Vegetable Latkes
Categories: Appetizer
Yield: 36 Servings

2	lg	Idaho potatoes
2	md	Carrots
2	md	Zucchini
1	lg	Yellow onion, finely chopped
2		Eggs
2		Egg whites
1/4	ts	Pepper
1 1/2	ts	Salt
1/4	c	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 non-stick griddle, or heavy skillet to medium-high. 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.

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