Title: Tricolor Latkes of Zucchini, Carrot and Potato
 Categories: Pancakes
      Yield: 4 servings
 
      2 md Zucchini *
      2 md Carrots, coarsely grated
      2 lg Mealy baking potatoes **
    1/2    Onion, finely chopped
      2    To 3 garlic cloves, chopped
      2    Eggs, lightly beaten
    1/2 ts Dried and crumbled herbs ***
    1/2 c  Flour, or as needed
           Salt and pepper, generously
           -to taste
      1 pn Sugar
           Oil for frying
 
  * coarsely grated, placed in a colander to drain of excess liquid **
  peeled, coarsely shredded *** basil, marjoram, herbes de Provence,
  etc.
  
  Mix together everything except the oil and accompaniments.
  
  Puree half the mixture, then return it to the grated vegetable
  mixture.
  
  Add more flour as needed for a thick batter consistency.
  Fry as for classic potato pancakes.
  Serve with accompaniments of yogurt, salsa, herby tomato sauce, or
  pesto.
  
  PER SERVING (using a total of 2 tablespoons oil): 285 calories, 9 g
  protein, 41 g carbohydrate, 10 g fat (2 g saturated), 105 mg
  cholesterol, 56 mg sodium, 3 g fiber.
  Marlena Spieler writing in the San Francisco Chronicle, 12/14/92.