Rainbow Potato Pancakes

Kids will “flip” for these flavorful pancakes named for their colorful ingredients. And each pancake packs in a full serving of vegetables! This recipe comes to us from our friends at the Potato Goodness.

Makes 4 pancakes (easily doubled)

Ingredients

• 2/3 pound (2 medium) unpeeled potatoes, shredded
• 1 medium (6-inch) carrot, peeled and shredded
• 1 medium (5 to 6-inch) zucchini, shredded
• 1/3 cup finely diced red bell pepper
• 1/3 cup sliced green onions with tops
• 1 large egg, lightly beaten
• 2 tablespoons unseasoned dry bread crumbs
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons canola oil, divided
• Reduced-fat sour cream (optional)

Food for Thought: Potato pancakes are an important food in many cultures, especially those in eastern Europe. In the Yiddish language, they are called latkes (laht-kuhs). Each culture prepares latkes according to a slightly different recipe. Some use coarsely grated potatoes while others use finely grated ones; some use flour or eggs and others don’t. We like this recipe for its rainbow of vegetables! How do you like your latkes?

Cooking Tip of the Week: To keep grated potatoes from turning brown, immediately submerge the grated pieces in a bowl of cold water mixed with a teaspoon of lemon juice or vinegar.

Family Dinner Conversation Starter: What is your favorite family tradition? Does it involve food?

Directions

Together: Prepare the shredded vegetables.

Kid: Enclose the three shredded vegetables in a clean kitchen towel; wring over sink to remove as much moisture as possible.

Kid: Place vegetables in large bowl and immediately mix in bell pepper, onions, egg, bread crumbs, salt, and pepper to blend thoroughly.

Adult: In large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat.

Together: With 1/4-cup measure, portion mixture into skillet to make four pancakes, pressing down to flatten each mound to about 1/3 inch, and spacing apart.

Adult: Fry until well browned on bottom sides, about 4 minutes. Flip and brown reverse sides.

Adult: Remove with spatula and drain on paper towels. Repeat with remaining oil and potato mixture.

Together: Serve hot with sour cream, if desired.