Potato Vegetable Latkes
Yield
6 servingsPrep
15 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
potatoes
shredded |
|
| 1 ¼ | cups |
zucchini
shredded |
|
| 1 | cup |
carrots
shredded |
|
| 1 | medium |
onions
grated |
|
| 3 | large |
eggs
beaten |
|
| ¼ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
rosemary leaves
dried |
|
| 1 | x |
canola oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
potatoes
shredded |
|
| 296 | ml |
zucchini
shredded |
|
| 237 | ml |
carrots
shredded |
|
| 1 | medium |
onions
grated |
|
| 3 | large |
eggs
beaten |
|
| 59 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
rosemary leaves
dried |
|
| 1 | x |
canola oil
|
*
|
Directions
Squeeze shredded vegetables dry.
Blend with remaining ingredients.
Fry in minimum amount of oil, 2 tablespoons per cake.
Serve with sour cream or applesauce.
