Title: Tricolor Latkes of Zucchini, Carrot and Potato
Yield: 4 servings
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
* coarsely grated, placed in a colander to drain of excess liquid **
peeled, coarsely shredded *** basil, marjoram, herbes de Provence,
Mix together everything except the oil and accompaniments.
Puree half the mixture, then return it to the grated vegetable
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
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.