Vegetable Light Latkes

2014-12-07

Cuisine: American

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

Ingredients

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

Method

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.

[tips]