“A classic Jewish spin on potato pudding.” - by Gabe
Ingredients
Adjust Servings
Original recipe yields 1 9x13-inch baking dish
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Drain any excess liquid from grated potatoes, zucchini, carrot, and onions, then place vegetables in a large bowl.
- Mix eggs, flour, canola oil, salt, and black pepper into the potato mixture until well blended; pour mixture into a 9x13-inch baking dish.
- Bake in the preheated oven until lightly brown and crisp, about 1 hour.
Nutrition
Amount Per Serving (12 total)
- Calories
- 320 cal
- 16%
- Fat
- 12.1 g
- 19%
- Carbs
- 45.5 g
- 15%
Based on a 2,000 calorie diet
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