Pare and coarsely shred potatoes and carrots. Shred zucchini. Place in a bowl with onion.
Combine eggs, egg whites, salt and pepper; stir into vegetable mixture. Sprinkle flour over top; stir to mix.
Heat non-stick griddle, or heavy skillet to medium-high. Brush with oil. Drop batter by heaping tablespoonfuls onto griddle. Flatten slightly. Cook until browned. Turn, brown other side, adding a little oil as necessary.
Drain on paper towels and keep warm until ready to serve. Serve with applesauce or cranberry sauce or combination for dipping.