Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
-to taste
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,
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.

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