Festive potato pancakes speckled with colorful veggies for extra flavor and fun.
Ingredients
- 2 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 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon sugar
- 1 tablespoon canola oil
Instruction
- 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.
