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Confetti Potato Pancakes

By: Betsy McDaniels  
"'My husband's family is Irish, and his mother makes potato pancakes quite often,' writes Betsy McDaniels of Colfax, Illinois. 'I like to add other vegetables to give them a more colorful look and heartier texture. Crispy on the outside and soft inside, these receive rave reviews, especially when I serve them to my in-laws!'"

Rating: This weblink has been rated 8 times with an average star rating of 3.9 Read Reviews (7)

Rate/Review | 243 people have saved this

Prep Time:
15 Min
Cook Time:
15 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 large potatoes
  • 2 medium zucchini
  • 2 large carrots
  • 1/2 cup finely chopped onion, divided
  • 2 eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon sugar
  • 1 tablespoon canola oil

Directions

  1. Coarsely shred the potatoes, zucchini and carrots; drain and pat dry. Place half of the shredded vegetables and 1/4 cup chopped onion in a food processor or blender; cover and process until finely chopped. Transfer to a bowl; add eggs, flour, garlic, salt, basil, sugar and remaining onion and shredded vegetables.
  2. In a large nonstick skillet, heat oil. Drop batter by 1/4 cupfuls into skillet, flatten to form patties. Fry until golden brown; turn and cook the second side.

Footnotes

  • Nutritional Analysis: One serving (2 pancakes) equals 148 calories, 3 g fat (1 g saturated fat), 53 mg cholesterol, 176 mg sodium, 26 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2008 by Ronka 
These were good. I used leftover mashed potatoes and grated veggies and left out the sugar.I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2006 by foodalou 
A very nice, nutritional variation. The vegetable puree ensures a smooth texture that cooks... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 1, 2008 by deedodees 
GOOD, NEEDS MORE ONION AND LESS CORROT. I OMITED THE BASIL BECAUSE I DID NOT HAVE IT BUT WILL... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2007 by lizzibear 
i was out of onions but tried this recipe anyway.. i dont recommend that! so bland and not so... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 7, 2008 by sguillet 
My entire family loved this! I took the suggestion of peeling the zucchini, so it was colorful... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 2, 2007 by Yummum 
These were OK... To me the basil was way off, if I make these again, I will definately leave... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2009 by "Ratalouille" 
Delicious. I added about 1/4 cup more flour. I served this with Lemon Garlic Tilapia. MORE

 
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