Zucchini Latkes

3 large zucchini, peeled

1 medium potato, peeled

1 egg plus 2 egg whites, beaten

2 tablespoons soy or whole wheat flour

Salt and pepper to taste

Nonstick cooking spray

2 tablespoons canola oil for frying

Grate zucchini and potato, either by hand or in a food processor. Drain well in colander. Remove any additional liquid by wrapping the grated vegetables in a clean dish towel and squeezing well. By hand, mix in the egg, flour and seasonings. Form latkes.

Wipe a nonstick frying pan with a paper towel dipped in oil and spray the pan with nonstick cooking spray. Put on medium-high heat, wait until hot. Brown on both sides. Between batches, spray or wipe pan with oil if needed.

Serves 12.

Nutrition values per serving: 40 calories, 2 g fat (trace amount saturated), 4 g carbohydrates, 1 g fiber, 2 g protein, 27 mg cholesterol, 16 mg sodium.

"Enlightened Kosher Cooking" by Nechama Cohen (2006 Feldheim Publishers, $39.95)