Vegetable Latkes - cooking recipe

Ingredients

2 large potatoes
2 large carrots
2 medium zucchini
1 large onion, finely chopped
2 eggs
2 egg whites
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 c. all-purpose flour
vegetable oil

Preparation

Peel and coarsely shred potatoes and carrots.
Shred zucchini. Place in a bowl with onion.
Combine eggs, egg whites, salt and pepper; stir into vegetable mixture.
Sprinkle flour over top; stir to mix.
Heat nonstick pan over medium heat; brush with oil. Drop batter by heaping tablespoonfuls into pan; flatten lightly. Cook until browned.
Turn; brown other side.
Add oil as necessary.
Transfer to paper toweling to drain.
Keep warm until all latkes are cooked.
Makes 36 mini latkes.