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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