* 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
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|Serving Size: 1 Serving (483g)|
|Recipe Makes: 4|
|Calories from Fat: 182 (28%)|
|Amt Per Serving||% DV|
|Total Fat 20.2g||27 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 528.8mg||163 %|
|Sodium 267.9mg||9 %|
|Potassium 2121.6mg||56 %|
|Total Carbohydrate 91.5g||27 %|
|Dietary Fiber 10.8g||43 %|
|Sugars, other 80.6g|
|Protein 26.8g||38 %|
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Calories per serving: 643
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