Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- Stephen Ceideburg
- 2 md Zucchini *
- 2 md Carrots, coarsely grated
- 2 lg Mealy baking potatoes **
- 1/2 Onion, finely chopped
- 2 To 3 garlic cloves, chopped
- 2 Eggs, lightly beaten
- 1/2 ts Dried and crumbled herbs ***
- 1/2 c Flour, or as needed
- Salt and pepper, generously
- 1 pn Sugar
- Oil for frying
Preparation
* 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. Posted by Stephen Ceideburg From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
