Tricolor Latkes Of Zucchini~ Carrot & Potat Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 medium: Zucchini *,
2 medium: Carrots, coarsely grated
2 large: Mealy baking potatoes **,
1/2: Onion, finely chopped
2: To 3 garlic cloves, chopped
2: Eggs, lightly beaten
1/2 tsp: Dried and crumbled herbs ***,
1/2 cup: Flour, or as needed
Salt and pepper, generously to taste
1 pinch: Sugar,
Oil for frying,
Directions:
* coarsely grated, placed in a colander to drain of excess liquid **
peeled, coarsely shredded *** basil, marjoram, herbes de Provence,
etc.
Mix together everything except the oil and accompaniments.
Puree half the mixture, then return it to the grated vegetable
mixture.
Add more flour as needed for a thick batter consistency.
Fry as for classic potato pancakes.
Serve with accompaniments of yogurt, salsa, herby tomato sauce, or
pesto.
PER SERVING (using a total of 2 tablespoons oil): 285 calories, 9 g
protein, 41 g carbohydrate, 10 g fat (2 g saturated), 105 mg
cholesterol, 56 mg sodium, 3 g fiber.
Marlena Spieler writing in the San Francisco Chronicle, 12/14/92.
Source from luhu.jp
peeled, coarsely shredded *** basil, marjoram, herbes de Provence,
etc.
Mix together everything except the oil and accompaniments.
Puree half the mixture, then return it to the grated vegetable
mixture.
Add more flour as needed for a thick batter consistency.
Fry as for classic potato pancakes.
Serve with accompaniments of yogurt, salsa, herby tomato sauce, or
pesto.
PER SERVING (using a total of 2 tablespoons oil): 285 calories, 9 g
protein, 41 g carbohydrate, 10 g fat (2 g saturated), 105 mg
cholesterol, 56 mg sodium, 3 g fiber.
Marlena Spieler writing in the San Francisco Chronicle, 12/14/92.
Source from luhu.jp