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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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! 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 king arthur unbleached 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 |
Directions:
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.
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