Vegetable Light Latkes


Surprisingly good. Can be adjusted for low carb or low fat diets  This recipe serves 8


  • 1 cup grated and drained zucchinis
  • 1 cup grated and drained carrots Carrots, raw
  • 1/2 cup grated parsnips Parsnips, raw
  • 1/2 cup grated onions Onions, raw
  • 1 1/2 eggs beaten slightly Egg, whole, raw, fresh
  • 1/3 cup flour Wheat flour, white, all-purpose, enriched, unbleached
  • 1/2 tsp baking powder Leavening agents, baking powder, double-acting, sodium aluminum sulfate
  • dash pepper Spices, pepper, black
  • 3/4 tsp seasoned salt Salt, table
  • 1 Tbs minced parsley Parsley, raw


Step 1

Mix in the order given. Drop by spoonfuls on a non-stick pan greased lightly with olive oil and heated to medium high. Reduce heat and cook until brown on both sides. Keep warm in a 250F oven on a cookie sheet while doing the remaining batter.


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