Confetti Potato Pancakes

Vegetarian
Dairy Free
Health score
13%
Confetti Potato Pancakes
30 min.
8
212kcal

Suggestions

Looking for a vibrant, vegetarian, and dairy-free side dish or snack that's sure to add color and flavor to your table? Look no further than these Confetti Potato Pancakes! Perfect for gatherings, parties, or as a delightful starter, these pancakes are not only delicious but also packed with nutrients. Made with a delightful medley of shredded potatoes, carrots, and zucchini, they offer a delightful crunch and a satisfying taste that appeals to all.

What sets these pancakes apart is their beautiful "confetti" effect, achieved through the combination of colorful vegetables and the addition of finely chopped onions and garlic. The blend of dried basil, a hint of sugar, and a touch of salt and pepper ensures a well-rounded flavor profile that's both savory and slightly sweet.

Best of all, these pancakes are incredibly easy and quick to prepare, with a cook time of just 30 minutes. With a serving size of 8, they're perfect for sharing or for making ahead as part of a larger meal. Each pancake comes in at around 212 calories, making them a guilt-free indulgence.

Whether you're hosting a casual get-together, looking for a unique side dish for your holiday meal, or simply craving a tasty snack, Confetti Potato Pancakes are sure to hit the spot. Serve them hot, with a side of your favorite dipping sauce, and watch as they disappear in a matter of minutes!

Ingredients

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

Nutrition Facts

Calories212kcal
Protein12.1%
Fat13.49%
Carbs74.41%

Properties

Glycemic Index
43.46
Glycemic Load
27.12
Inflammation Score
-9
Nutrition Score
16.374782629635%

Flavonoids

Luteolin
0.02mg
Isorhamnetin
0.5mg
Kaempferol
1.47mg
Myricetin
0.02mg
Quercetin
3.59mg

Nutrients percent of daily need

Calories:211.51kcal
10.58%
Fat:3.24g
4.99%
Saturated Fat:0.58g
3.64%
Carbohydrates:40.22g
13.41%
Net Carbohydrates:35.07g
12.75%
Sugar:4.02g
4.47%
Cholesterol:40.92mg
13.64%
Sodium:188.18mg
8.18%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.54g
13.08%
Vitamin A:3168.58IU
63.37%
Vitamin C:44.2mg
53.58%
Vitamin B6:0.65mg
32.31%
Potassium:942.92mg
26.94%
Manganese:0.45mg
22.74%
Fiber:5.15g
20.59%
Vitamin B1:0.24mg
16.08%
Folate:63.97µg
15.99%
Phosphorus:155.74mg
15.57%
Magnesium:54.68mg
13.67%
Vitamin B3:2.68mg
13.39%
Iron:2.2mg
12.23%
Copper:0.24mg
12.17%
Vitamin B2:0.2mg
11.98%
Vitamin K:10.14µg
9.65%
Selenium:6.76µg
9.65%
Vitamin B5:0.87mg
8.7%
Zinc:0.92mg
6.11%
Calcium:45.99mg
4.6%
Vitamin E:0.63mg
4.2%
Vitamin B12:0.1µg
1.63%
Vitamin D:0.22µg
1.47%