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.