CONFETTI POTATO PANCAKES

Confetti Potato Pancakes image

"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!"

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 148 calories, Fat 3g fat (1g saturated fat), Cholesterol 53mg cholesterol, Sodium 176mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges