Today I was in the mood for potato pancakes and found a recipe that uses shredded hash brown potatoes, which I happened to have in my freezer. I used my zucchini fritter recipe using hash brown potatoes instead and added shredded carrots and they were gobbled up. One of these days maybe I'll actually get a picture of my food. I had leftovers that I planned on taking a picture of but they were eaten up before I got to it.
POTATO CARROT FRITTERS
4 cups frozen shredded hash browns
2 grated carrots
1/2 cup finely chopped onion
1/4 cup minced fresh parsley
1 garlic glove
2 T milk
2 eggs, beaten
1/4 cup flour
1 tsp. salt
oil (I prefer Coconut Oil as it is better for you and expeller pressed does not have a coconut flavor)
Rinse hash browns in a strainer with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add carrot, onion, parsley, garlic, milk, eggs, flour and salt; mix well. In a skillet over medium heat, heat 1/4 in. of oil. Drop batter by spoonfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels.
I didn't get any pictures taken at graduation unfortunately but this is from the week before at their "send-off" party. "Jar" is holding Missy and Hanna is attempting to help hold Baby Boy.
Finally I was able to get a picture of all of the kids with Grandpa & Grandma (although still a bit blurry as I am having camera "issues")
My sister, Mom and me on Thanksgiving -- I didn't like today's picture and this shows my Mom's beautiful eyes. :)
May 3, 1997
But I'll take the compliments when I can and I must say that the children enjoy them as well.