CONFETTI WISCONSIN POTATO PARTY PANCAKES
To stay within the New Year’s Resolution Zone, try the smaller size—easier to eat at stand-up cocktail parties, too!
Yield: 12, 2-bite servings (3-inch pancakes) or 24, 1-bite servings (1-1/2-inch pancakes)
Preparation Time: 15 minutes
Cooking Time: 25 minutes
• 2/3 pounds (2 medium) unpeeled Wisconsin Russet 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 onion with tops
• 1 large egg, slightly beaten
• 2 Tbsp. unseasoned dry breadcrumbs
• 3/4 tsp. salt
• 1/8 tsp. ground black pepper
• 2 Tbsp. vegetable oil, divided
• As desired reduced-fat sour cream, creamy salad dressing or unsweetened applesauce
1) Wrap shredded vegetables in clean kitchen towel; wring over sink to remove as much moisture as possible.
2) Place vegetables in large bowl; immediately mix in bell pepper, green onion, egg, breadcrumbs, salt and pepper to blend thoroughly.
3) In large nonstick skillet, heat 2 tsp. of the vegetable oil over medium-high heat.
4) For 2-bite-size pancakes, use a ¼-cup measure to portion mixture into skillet to make 4 pancakes, pressing down to flatten each mound to about 3 inches and spacing apart. For 1-bite-size pancakes, use a 1 Tbsp. measure to portion into skillet to make 8 pancakes, pressing down to flatten to about 1-1/2 inches and keeping spaced apart.
5) Fry until well browned on bottom, about 2 to 4 minutes depending on size.
6) Turn pancakes and brown on other side.
7) Remove with spatula, place on paper-towel-lined oven-safe plate to drain; cover with more paper towel and keep warm in low-heat oven (250°F).
8) Repeat with remaining oil and batter, keeping each batch warm in oven while cooking the next.
9) Serve as hors d’oeuvres with reduced fat sour cream, reduced fat creamy salad dressing or applesauce as dips.
Nutrition Information per 3-inch pancake:
Calories: 159; Carbohydrates: 19 g; Fat: 8 g; Fiber: 3 g; Cholesterol: 53 mg; Protein 5 g; Sodium: 489 mg; Potassium 545 mg; Vitamin C: 44 mg
Wisconsin Potato & Vegetable Growers Association
(Adapted from United States Potato Board recipe)