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Ingredients
- 1/4 cup vegetable oil
- 1 lb onions, Spanish- peel and mince
- 1/2 cup garlic, fresh- peel and mince
- 3 lbs zucchini- wash, peel, shred
- 6 lbs russet potatoes- wash, peel
- 1 dozen egges
- 4 cups flour (all-purpose)
- 1/2 cup baking powder
- 1 cup cumin
- 1 Tbsp salt
- 1 Tbsp pepper
Directions
- Grate the zucchini. Peel the potatoes and grate. Grate the carrots.
- Mix together, place in perforated pan, then place pan in sink. Squeeze out as much water as possible, then transfer to a large bowl.
- Add onions and garlic into small bowl, beat the eggs with a fork, and mix into vegetables.
- In a tilt grill, heat 1 cup of oil, until very hot.
- Portion potato mixture into 5 oz portions into the tilt grill. Flatten them out as they hit the grill, and cook them until brown and crisp.
- Flip to crisp the other side.
- Drain as much as possible, keep warm in a low oven.
- Serve with mint yogurt: 3 cups scallions (chopped); 1 cup mint leaves (chopped), 6 pint yogurt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 50 servings | |
| Calories 86 | |
| Calories from Fat 19 | 22% |
| Total Fat 2.21g | 3% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.03g | |
| Cholesterol 5mg | 2% |
| Sodium 795mg | 33% |
| Potassium 74mg | 2% |
| Total Carbs 14.31g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.6g | 0% |
| Protein 2.47g | 4% |
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