1/2 pound carrots (about 3), peeled and coarsely shredded
1/4 pound beets (about 1 large), peeled and finely shredded
1/4 pound baking potatoes (about 1 small), peeled and coarsely shredded
3 eggs, beaten
1 t. lemon juice
3 T. flour
1/2 t. salt
Pepper to taste
3 T. finely chopped onion

Olive oil for frying

Garnish - applesauce

1. Mix the carrots, beets, potatoes, eggs, lemon juice, flour, salt, pepper and onion together
2. Heat 1/8 inch of oil in the bottom of a large skillet
3. Place the batter by the heaping soup spoonful in the hot oil, flattening the mounds so that they form pancakes about 3 inches in diameter
4. Brown well, 4 to 5 minutes on the first side, less on the second side
5. Drain on paper towels
6. Serve hot with applesauce

Makes 12 pancakes