Ingredients
- 2 idaho potatoes
- 2 carrots
- 2 zucchini
- 2 eggs
- 2 egg whites
- 1 onion (yellow)
- 1/4 c flour
- 1 1/2 ts salt
- 1/4 ts pepper
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.