4 Veggie Latkes

2 large baking potatoes (peeled)
1 large carrot
1 small zucchini (unpeeled)
1/2 medium onion
1 egg
1/4 cup all purpose flour
salt & pepper
oil, for frying

Shred potatoes, carrots, zucchini and onion (medium hole) - sprinkle with a little salt. Drain the vegetables in a colander for 10-15 minutes, squeezing water out every five minutes. The shredded vegetables should be dry. (Pat with paper towels.) Blend in the eggs, flour and a little salt & pepper. In a skillet, heat oil (approximately 1 tablespoons per cake) on medium-high heat. Drop tablespoons of the latkes batter into the hot oil, flattening them with the back of a spoon. Fry for 3-4 minutes on each side, until golden brown on the outside and cooked through. Place on paper towels to absorb excess oil. 4 servings

~ Val "These are so good!"