Christina's Carrot and Zucchini Latkes

from myhealthyeatinghabits.com

1-½ cups grated carrot (or other root veggie like turnips, beets or even eggplant)

1 cup tightly packed grated zucchini (can use frozen)

2 tablespoons cup finely minced onion

6 tablespoons plain breadcrumbs

2 large eggs lightly beaten

2 tablespoons chopped fresh parsley (optional)

1 tsp salt

1/4 C sunflower, safflower or grape seed oil

½ cup plain yogurt or tzaziki

1. After you grate the zucchini pour about 1/8 teaspoon salt over it and stir the zucchini well. Set it aside for 10 minutes. (If using frozen, skip this step.)

2. Combine all the ingredients: the carrot, onion, breadcrumbs, eggs, parsley and salt.

3. Squeeze the water from the zucchini and then add the zucchini to the other ingredients. Form the mixture into 12 patties. (I used a cookie baller and it made about 16).

4. Heat 1 tablespoon oil in a skillet, or on a flat grill. When the temperature reaches medium-high begin to cook the latkes. Cook until they are golden brown on each side.