Confetti Potato Pancakes~~ raid the garden!

(originally made 7/14/2008)
Been waiting a long time for local produce, hit the farm stand the other day and came home with some nice zucchini.    I have been wanting to try out potato pancakes on Jake for a while, so I thought this would be a colorful way to do it.   Sadly, he wanted no part of them.     I thought they were quite good, I didn't get them as crispy as I would have liked, but I was also keeping an eye on a blueberry pie I had in the oven.      :)     You can go a million ways with this one, I halved the recipe and got 8 nice sized pancakes and will freeze the leftovers.



 Confetti Potato Pancakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              large  potatoes (about 1-1/2 pounds) -- peeled
  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 -- omitted
  1         tablespoon  canola oil (I used canola oil cooking spray)

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 on the second side.

Source:
  "Taste of Home's Light & Tasty (May/June 2004)"

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NOTES : Nutritional Analysis: One serving (2 pancakes) equals 148 calories, 3 g fat (1 g saturated fat), 53 mg cholesterol, 176 mg sodium, 26 g carbohydrate, 3 g fiber, 5 g protein.
Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

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