Categories: Appetizers 
      Yield: 36 servings 
  
      2 lg Idaho potatoes                      2    Egg whites 
      2 md Carrots                           1/4 ts Pepper 
      2 md Zucchini                        1 1/2 ts Salt 
      1 lg Yellow onion, finely chopped      1/4 c  Flour 
      2    Eggs                                     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.