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Ingredients
- Oil for frying
- 1/4 c Flour
- 1 1/2 ts Salt
- 1/4 ts Pepper
- 2 Egg whites
- 2 Eggs
- 1 lg Yellow onion, finely chopped
- 2 md Zucchini
- 2 md Carrots
- 2 lg Idaho potatoes
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Directions
Menge: 36 Portionen
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.
Weitere Informationen zur Kategorie Appetizers.
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