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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!'"

Rate/Review | Read Reviews (12)

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

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

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.
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.