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Confetti Potato Pancakes

Confetti Potato Pancakes

"'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!'"
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Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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Directions

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  • Prep

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  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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Reviews

Read all reviews 12
  1. 13 Ratings

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Most helpful positive review

These were good. I used leftover mashed potatoes and grated veggies and left out the sugar.I will do this again.

Most helpful critical review

I made this thinking the prep time was 15 minutes and the cook time was 15 minutes (like the recipe says). Ummm... not so much. We ended up having sandwiches for dinner and getting up to flip so...

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These were good. I used leftover mashed potatoes and grated veggies and left out the sugar.I will do this again.

A very nice, nutritional variation. The vegetable puree ensures a smooth texture that cooks well, crisp and soft as indicated. My advice is to use herbs sparingly when using the pancake as a s...

Just finished eating these for brunch & they were good, but a bit soggy. I salted and drained the shredded zucchini & potato in a colander for awhile, then patted them dry between clean towels, ...

I made this thinking the prep time was 15 minutes and the cook time was 15 minutes (like the recipe says). Ummm... not so much. We ended up having sandwiches for dinner and getting up to flip so...

Delicious! Was looking for something to make when I discovered I had carrots, zucchini and potatoes just layign around and this was the perfect solution. I used a red onion which may have kick...

GOOD, NEEDS MORE ONION AND LESS CORROT. I OMITED THE BASIL BECAUSE I DID NOT HAVE IT BUT WILL PUT IT IN NEXT TIME. AND THEY WERE A LITTLE TOO "SOGGY SO NEXT TIME I WILL COOK LONGER. OR MAKE A...

i was out of onions but tried this recipe anyway.. i dont recommend that! so bland and not so great. I'll definitely try them again WITH the onion! Also they took alot longer than the recipe sug...

My entire family loved this! I took the suggestion of peeling the zucchini, so it was colorful but not scary-looking. My daughter suggested this one, she made a good choice!

These were OK... To me the basil was way off, if I make these again, I will definately leave it out. They also need a lot more salt, and are kinda bland... Boring, but got vegetables into my ...

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