Veggie Latkes
Ingredients
- 2 each russet potatoes
- 1 each carrot
- 1 each zucchini
- 0.8 cup shredded cabbage
- 1 each onion
- 1 each rib celery
- 0.3 cup flour
- 2 each eggs
- 0.5 cup shredded mozzarella cheese
Instructions
- 1
salt and pepper to taste 1/4-1/2 teaspoon granulated garlic 1/2 teaspoon parsley With a sharp potato peeler, slice long thin pieces from the carrot and zucchini.
- 2
Cut the celery into long very thin strips.
- 3
Stack carrot, zucchini, and celery together and cut into 2 inch long pieces.
- 4
Julienne the onion.
- 5
When all vegetables are cut, grate the potatoes.
- 6
Mix the grated potato with the flour and toss lightly.
- 7
Add seasoning and remaining vegetables.
- 8
Toss well to mix thoroughly.
- 9
Beat eggs until well mixed.
- 10
Combine with veggie mixture until eggs are well distributed.
- 11
Pour a little olive oil into a frying pan and heat over medium high heat.
- 12
When pan is hot, drop tablespoonfuls for the mixture into the pan, flatten with a spatula to the depth of a pancake.
- 13
Don't make them too big or to thick for the middle will get mushy.
- 14
Fry until golden brown, then turn over and sprinkle with the cheese.
- 15
Fry until second side is brown.
- 16
Keep warm until the remainder of the batter is fried.
- 17
You can adjust this recipe for whatever crispy vegetable you like and whatever seasonings you find appealing.
- 18
Enjoy, these are practically guilt free!