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Potato Vegetable Latkes
(6 servings)
3 cups Shredded potatoes
1 1/4 cups Shredded zucchini
1 cup Shredded carrots
1 med. Onion, grated
3 Eggs, beaten		 1/4 cup Flour
1/4 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Dried rosemary
Canola oil

Squeeze shredded vegetables dry. Blend with remaining ingredients. Fry in minimum amount of oil, 2 Tbsp. per cake. Serve with sour cream and/or applesauce.

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