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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!
