Confetti Potato Pancakes Recipe

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Confetti Potato Pancakes Recipe

Read Reviews
4 1 1
Publisher Photo
"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!"
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 (1-1/2 pounds) 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 to 2 garlic cloves, 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. Yield: 8 servings.
Originally published as Confetti Potato Pancakes in Light & Tasty April/May 2004, p20

Nutritional Facts

2 each: 148 calories, 3g fat (1g saturated fat), 53mg cholesterol, 176mg sodium, 26g carbohydrate (0 sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

  • 2 (1-1/2 pounds) 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 to 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon sugar
  • 1 tablespoon canola oil
  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. Yield: 8 servings.
Originally published as Confetti Potato Pancakes in Light & Tasty April/May 2004, p20

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JMartinelli13 User ID: 92779 249078
Reviewed Jun. 4, 2016

"I thought they were quite good, I didn't get them as crispy as I would have liked, but that was definitely cook's error. :) You can go a million ways with this one, I halved the recipe and got 8 nice sized pancakes and will freeze the leftovers."

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