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
1/2 cup shredded mozzarella cheese
salt and pepper to taste
1/4−1/2 teaspoon granulated garlic
1/2 teaspoon parsley
With a sharp potato peeler, slice long thin pieces
from the carrot and
zucchini. Cut the celery into long very thin strips.
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
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.
You can adjust this recipe for whatever crispy
vegetable you like
and whatever seasonings you find appealing. Enjoy,
these are practically