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Ingredients
| russet potatoes: 2 whole potatoes |
| zucchini squash: 2 whole squashes |
| carrots: 2 |
| onions (chopped): 1/2 cup (finely chopped//divided) |
| eggs: 2 (lightly beaten) |
| all-purpose flour (unsifted): 1/2 cup |
| garlic: 1 clove (minced) |
| salt: 1/2 tsp |
| dried basil (ground): 1/2 tsp |
| granulated sugar: 1/4 tsp |
| canola oil - for salads, woks and light frying: 1 Tbl |
Confetti Potato Pancakes
Credit: AllRecipes
User rating:
"'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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Prep Time
15 min -
Cook Time
15 min -
Servings
8 serving(s)
Tags
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.