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Ingredientes
- 2 med Zucchini *
- 2 med Carrots, coarsely grated
- 2 lrg Mealy baking potatoes **
- 1/2 x Onion, finely minced
- 2 x To 3 garlic cloves, minced
- 2 x Large eggs, lightly beaten
- 1/2 tsp Dry and crumbled herbs ***
- 1/2 c. Flour, or possibly as needed
- Â Â Salt and pepper, generously to taste
- 1 pch Sugar
- Â Â Oil for frying
Direcciones
- * Coarsely grated, placed in a colander to drain of excess liquid**
- peeled, coarsely shredded*** basil, marjoram, herbes de Provence, etc.
- Mix together everything except the oil and accompaniments.
- Puree half the mix, then return it to the grated vegetable mix.
- Add in more flour as needed for a thick batter consistency.
- Fry as for classic potato pancakes.
- Serve with accompaniments of yogurt, salsa, herby tomato sauce, or possibly pesto.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 4 servings | |
| Calories 128 | |
| Calories from Fat 30 | 23% |
| Total Fat 3.33g | 4% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 67mg | 3% |
| Potassium 399mg | 11% |
| Total Carbs 19.25g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.92g | 3% |
| Protein 6.23g | 10% |
