Vegetable Latkas - cooking recipe

Ingredients

1 1/2 c. finely shredded potatoes
2 c. finely shredded carrots
2 c. finely shredded zucchini
1 1/4 c. finely shredded parsnip
3/4 c. minced scallions
1/2 tsp. salt
3/4 c. flour
3 large eggs, separated
1/4 tsp. pepper
1 Tbsp. vegetable oil

Preparation

Rinse and drain shredded potatoes twice with cold water. Squeeze dry and put in a large bowl.
Add shredded carrots, zucchini, parsnip, scallions and salt.
Let stand 10 to 15 minutes.
Stir flour, egg yolks and pepper into vegetable mixture.
Beat egg whites until stiff peaks form.
Gently fold into batter.
Heat nonstick griddle over medium heat until hot. Lightly grease griddle with 1 teaspoon oil per batch of pancakes.