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Confetti Potato Pancakes Recipe

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"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!"
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 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

Nutritional Facts

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


  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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