Veggie Latkes

Ingredients:

• 2 medium russet potatoes
• 1 small carrot
• 1 small zucchini
• 3/4 cup shredded cabbage
• 1 small onion
• 1 large rib celery
• 1/4 cup flour
• 2 eggs
• 1/2 cup shredded mozzarella cheese
• salt and pepper to taste
• 1/4−1/2 teaspoon granulated garlic
• 1/2 teaspoon parsley

Method:

• With a sharp potato peeler, slice long thin pieces from the carrot and zucchini. 
• Cut the celery into long very thin strips. 
• Stack carrot,zucchini, and celery together and cut into 2 inch long pieces. Julienne the onion. 
• When all vegetables are cut, grate the potatoes. Mix the grated potato with the flour and toss lightly. 
• Add seasoning and remaining vegetables. Toss well to mix thoroughly. Beat eggs until well mixed. 
• Combine with veggie mixture until eggs are well distributed.
• Pour a little olive oil into a frying pan and heat over medium high heat.
• When pan is hot, drop tablespoonfuls for the mixture into the pan, flatten with a spatula to the depth of a pancake. 
• Don't make them too big or to thick for the middle will get mushy. 
• Fry until golden brown, then turn over and sprinkle with the cheese.
• Fry until second side is brown. Keep warm until the remainder of the batter is fried.
• Serve hot.

You can adjust this recipe for whatever crispy vegetable you like and whatever seasonings you find appealing. Enjoy, these are practically guilt free!