Vegetable Griddle Cakes
These crispy multi-veggie cakes (latkes) are simply wonderful served with or without applesauce and sour cream.
2 potatoes, peeled and grated
2 carrots, peeled and grated
1 medium zucchini, grated
1/4 cup grated onion
3 large eggs
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour
2 tablespoons vegetable oil
- Combine potatoes, carrots, zucchini and onion in a large bowl; toss well.
- In a small bowl, whisk eggs with salt and pepper; stir into vegetables. Sprinkle flour on top and stir until well mixed.
- Heat a griddle or heavy skillet over medium-high heat. Add oil and heat until hot, but not smoking.
- Drop batter by the heaping tablespoonfuls on the griddle, flattening slightly with a spatula or the back of a spoon. Flip and brown the other side. Drain on paper towels and hold warm until ready to serve. Continue to cook cakes until batter is used up, adding oil as needed.
Makes 4 servings.