2 lg Idaho potatoes

2 md Carrots

2 md Zucchini

1 lg Yellow onion, finely chopped

2 Eggs

2 Egg whites

1/4 ts Pepper

1 1/2 ts Salt

1/4 c Flour

Oil for frying 1>. Pare and coarsley shred potatoes and carrots. Shred zucchini. Place in

a bowl with onion. 2>. Combine eggs, egg whites, salt and pepper; stir into vegetable mixture. Sprinkle flour over top; stir to mix. 3>. Heat non-stick griddle, or heavy skillet to medium-high. Brush with oil. Drop batter by heaping tablespoonfuls onto griddle. Flatten slightly. Cook until browned. Turn, brown other side, adding a little oil as necessary. 4>. Drain on paper towels and keep warm until ready to serve. Serve with applesauce or cranberry sauce or combination for dipping.