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Carrot-Zucchini Latkes

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Carrot-Zucchini Latkes | Weight Loss | Healthy Recipes | Diet Recipes | Snacks

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Carrot-Zucchini Latkes

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· 12 Oz Zucchini

· 3/4 teaspoonful Salt

· 5 medium Carrots

· 1 small Onion

· 4 large Eggs (Whole)

· 1/2 teaspoonful Black Pepper

· 1/2 cup Canola Vegetable Oil

· 1 1/2 servings Atkins Cuisine Bread


Heat oven to 300F. Grate zucchini in a sustenance processor fitted with destroying edge or with a case grater, utilizing the favour the biggest openings. Exchange to a bowl; sprinkle with 1/4 teaspoon of the salt and hurl. Let stand while you prepare the remaining ingredients. Grate carrots and white onion in sustenance processor or with the grater. Exchange to a vast bowl. Put bread on a heating sheet and toast in the oven until dried out, 10 to 14 minutes. Leave oven on. Exchange bread to sustenance processor and pummel to make scraps. Include scraps, eggs, remaining 1/2 teaspoon salt and pepper to carrots. Exchange zucchini to a perfect drying towel and press out abundance fluid. Add zucchini to carrot mixture and mix well to join. Heat 1/2 measure of canola oil (may need to include all the more amid cooking) in a huge skillet over medium heat until exceptionally hot. Drop player by piling tablespoons into oil and straighten to 3-inch hotcakes; don't swarm skillet. Cook until brilliant dark colored, 3 to 4 minutes for each side. Transfer to paper towels to drain; at that point set on arranged heating sheet and keep latkes warm in oven. Rehash, including more oil if important, making an aggregate of 24 latkes. Present with acrid cream or a crush of lemon (discretionary).



Carrot-Zucchini Latkes | Weight Loss | Healthy Recipes | Diet Recipes | Snacks


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