In a medium mixing bowl combine the carrots, potatoes, onions and yogurt. Add the eggs, salt and pepper, and mix until all the ingredients are blended. Drop the mixture by tablespoons onto a hot oiled griddle and cook until they are brown and crispy on both sides. Serve the latkes hot, as you would potato pancakes. Recipe from The Carrot Cookbook by Audra & Jack Hendrickson ISBN 0-88266-433-6 Recipe by: The Carrot Cookbook
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|Serving Size: 1 Serving (265g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 189 (56%)|
|Amt Per Serving||% DV|
|Total Fat 21g||28 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 799.4mg||246 %|
|Sodium 473.7mg||16 %|
|Potassium 444.9mg||12 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 11.3g|
|Protein 25.2g||36 %|
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Calories per serving: 339
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