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Ingredients
- Vegetable Oil 1/4 cup
- Onion, Spanish 1lb Peel, mince
- Garlic, Fresh 1/2 cup Peel, mince
- Zucchini 3lbs Wash, Peel, Shred
- Russet Potatoes 6lbs Wash, Peel, Shred
- Eggs 1dz
- Flour, All purpose 4 cups
- Baking Powder 1/2 cup
- Cumin 1 cup
- Salt 1 Tbsp
- Pepper 1 Tbsp
Directions
- Grate the Zucchini
- Peel the potatoes and grate
- Grate the carrots
- Mix together place in a perferrated pan, then place pan in a sink
- Squeeze out as much water as possible, then transfer to a large bowl
- Add onion and garlic in a small bowl, beat the eggs with a fork and mix into the vegetables
- In a small bowl mix together the flour, baking powder, cumin, and salt and pepper
- Mix into the vegetables
- In a tilt grill, heat 1 cup of oil until very hot
- Portion potato mixture into 5oz portions in to the tilt grill
- Flatten them out as they hit the tilt grill and cook until brown nad crisp
- Flip the crisp to the other side
- Drain as much as possible
- Keep warm in a low oven
- Serve with Mint yogurt
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