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Vegetable Latkes

appetizers, mexican

2 large idaho potatoes
2 medium carrots
2 medium zucchini
1 large yellow onion, finely chopped
2 eggs
2 egg whites
1/4 teaspoon pepper
1 1/2 teaspoon salt
1/4 cup flour
1 oil for frying

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 intovegetable mixture. Sprinkle flour over top; stir to mix. 3>. Heat non-stickgriddle, 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.

Yield: 36 servings

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