Nov 14, 2012
2 medium zucchinis
1 medium red potato peeled
1/2 medium yellow (sweet) onion
1 large carrot
2 xlarge eggs, or 3 regular
1/2 cup flour
salt, pepper, Italian seasoning, garlic powder
Shred the vegetables, including the onion.. Squeeze out excess moisture. Add the beaten eggs, mix. The mixture will be very wet. Add seasonings, mix well. Slowly sprinkle in the flour while stirring until thick enough to hold shape in a pan.
Heat large skillet, using the oil of your choice, spoon mounds into the hot pan, smooth them out so they are about 1/2" thick. These cook pretty fast, but you want them to cook about 3 minutes per side, flipping often. I lay them on a paper towel to soak any excess oil, and salt while they are hot. Enjoy!