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Potato Vegetable Latkes

desserts, vegetables

3 cup shredded potatoes
1 1/4 cup shredded zucchini
1 cup shredded carrots
1 medium onion, grated
3 eggs, beaten
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried rosemary

Canola oil Squeeze shredded vegetables dry. Blend with remaining ingredients. Fry in minimum amount of oil, 2 tbs per cake. Serve with sour cream and/or applesauce.

Yield: 6 servings

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