| 0.5 | rolls(s) | Paper Towels |
| 0.25 | cup | canola oil |
| 3 | unit | carrots |
| 3 | unit | eggs |
| 0.5 | cup | Feta Cheese |
| 0.5 | cup | parsley |
| 1 | tsp | pepper, black |
| 4.5 | unit | potatoes |
| 0.5 | tsp | salt |
| 0.75 | cup | whole-wheat flour |
| 3.5 | unit | zucchini |
Peel potatoes. Shred potatoes and other veggies in food processor. Lightly beat eggs. Chop parsley.
USE PAPER TOWELS TO SQUEEZE AS MUCH MOISTURE FROM THE SHREDDED VEGETABLES AS YOU CAN. This will take forever, so don't worry about completely squeezing out all the moisture. Some of it will cook out also.
Once you've squeezed out all the moisture you can (IN A REASONABLE TIME FRAME), sprinkle all the vegetables with salt and let them sit for 15 minutes. Then squeeze them out AGAIN.
In a massive mixing bowl combine eggs, vegetables, salt (to taste) and pepper (to taste). Add parsley, flour, and feta.
Heat vegetable oil in large frying pan. Form veggie mixture into pancakes and fry them until golden brown on both sides (about 2-3 minutes). Drain latkes on paper towels before serving.