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5 to 6 medium potatoes
1 medium onion
1 stalk celery
1 parsley root
1/2 large or 1 small zucchini
1 small sweet potato, scrubbed
3 to 4 carrots
6 eggs
salt, to taste
additional spices to taste
oil, for frying
Grate all vegetables. You can use the smaller or large holes of your grater, as desired. Drain in paper-towel-lined bowl for a few minutes to absorb some liquid.
In the meantime, heat oil in frying pan.
Transfer vegetables to a large bowl. Add eggs, salt, and spices to your taste.
Fry spoonfuls until brown. Flip and fry on other side. Drain on a cooling rack.
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