Confetti Potato Pancakes

Ingredients

• 1 tablespoon canola oil 
• 2 large carrots 
• 0.5 teaspoon basil dried
• 2  eggs lightly beaten
• 0.5 cup flour all-purpose
• 1  garlic clove minced
• 0.5 cup onion divided finely chopped
• 3 pounds potatoes 
• 0.5 teaspoon salt 
• 0.3 teaspoon sugar 
• 2 medium zucchini 

Equipment

• food processor
• bowl
• frying pan
• blender

Directions

1. Coarsely shred the potatoes, zucchini and carrots; drain and pat dry.
2. Place half of the shredded vegetables and 1/4 cup chopped onion in a food processor or blender; cover and process until finely chopped.
3. Transfer to a bowl; add eggs, flour, garlic, salt, basil, sugar and remaining onion and shredded vegetables.
4. 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.