3 lg. eggs
1/4 c. flour, unsifted
2 tbsp. onion, grated
1 med. green zucchini, shredded
1 med. yellow zucchini, shredded
1 lg. carrot, pared & shredded

Drain shredded zucchinis in colander. In large bowl, beat eggs, flour and onion; stir in vegetables; mix well. In large skillet, heat 1/4 cup salad oil. Drop batter by tablespoons into hot oil. Cook about one minute on each side, or until golden brown. Drain on paper towel lined tray. Serve immediately with red pepper mayonnaise.

NOTE: If batter is too thin add more flour.

RED PEPPER MAYONNAISE:

1/2 c. mayonnaise
1 (7 oz.) jar roasted red peppers, drained or 2 fresh red peppers roasted, seeded & peeled
1 tsp. red wine vinegar
1 clove garlic, crushed

In food processor or blender puree mayonnaise, red peppers, vinegar and garlic until smooth. Cover and refrigerate. Makes 1 cup. Also good with hot or cold chicken, roast beef and on sandwiches.