Potato vegetable latkes

6 servings

Ingredients

Quantity Ingredient
3 cups Shredded potatoes
1¼ cup Shredded zucchini
1 cup Shredded carrots
1 medium Onion, grated
3 Eggs, beaten
¼ cup Flour
¼ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Dried rosemary

Directions

Canola oil

Squeeze shredded vegetables dry. Blend with remaining ingredients.

Fry in minimum amount of oil, 2 tbs per cake. Serve with sour cream and/or applesauce.

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