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Vegetable Latkes

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Submitted by jules

YIELD

36 servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

2 2
EACH EACH POTATOES
Idaho, large
2 2
MEDIUM MEDIUM CARROTS
2 2
MEDIUM MEDIUM ZUCCHINI
1 1
LARGE LARGE YELLOW ONION
finely chopped *
2 2
LARGE LARGE EGGS
2 2
EACH EACH EGG WHITES *
¼ 1.3
TEASPOON ML BLACK PEPPER
1 ½ 7.5
TEASPOONS ML SALT
¼ 59
1 1
X X VEGETABLE OIL
for frying *

Directions

Pare and coarsley shred potatoes and carrots. Shred zucchini.

Place in a bowl with onion.

Combine eggs, egg whites, salt and pepper; stir into vegetable mixture.

Sprinkle flour over top; stir to mix.

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.

Drain on paper towels and keep warm until ready to serve.

Serve with applesauce or cranberry sauce or combination for dipping.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 27g (1.0 oz)
Amount per Serving
Calories 21 25% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 106mg 4%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 2g
Vitamin A 12% Vitamin C 5%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

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