|Finely shredded potatoes||1 Cup (16 tbs)|
|Finely shredded zucchini/Crockneck squash||1 Cup (16 tbs)|
|Finely shredded carrots||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Finely chopped red sweet pepper/Finely chopped sweet green pepper||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Poultry seasoning||1⁄2 Teaspoon|
|Ground red pepper||1 Dash|
|Worcestershire sauce||4 Drop|
|Applesauce topping/Sour cream topping||1 Cup (16 tbs)|
In a large mixing bowl combine eggs, potatoes, zucchini or squash, carrots, onion, red or green pepper, flour, salt, poultry seasoning, ground red pepper, and Worcestershire sauce.
For each pancake, spoon a scant 1/4 cup of the mixture onto a hot, oiled griddle; flatten with spatula or back of spoon to 1/4 inch thickness.
Cook over medium heat for 3 minutes on each side or till golden.
Remove pancakes and arrange in a single layer on a baking sheet.
Keep warm in a 250Â° oven.
Repeat with remaining batter, cooking a few pancakes at a time.
Meanwhile, prepare Applesauce or Sour Cream Topping.
Arrange the pancakes on a platter.
If desired, garnish with lettuce.