Confetti Veggie Pancakes

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• 1 large baking potato, peeled and shredded
• 2 carrots, peeled and shredded
• 1 zucchini, shredded
• 1 small onion, finely chopped
• 1 large egg, plus one egg
• 1/4 cup whole wheat flour
• 1/4 cup cornstarch
• 1/2 teaspoon baking soda
• salt and pepper
• 2 tablespoons extra virgin olive oil
• 1/2 cup shredded sharp cheddar cheese

Recipe

• 1 in a large bowl, cover shredded potato with cold water and stir to rinse; drain and transfer to a towel-covered work surface. cover with another towel and roll up to remove excess moisture; rinse and dry the bowl. squeeze the carrots and zucchini in another towel to remove moisture. in the bowl, combine the potato, carrots, zucchini, onion, egg and , flour, cornstarch, baking soda, 3/4 t salt and 1/4 t pepper.
• 2 heat large skillet for 1 min over med-high. add 1 t oil and swirl to coat pan. working in batches, and using remaining oil when needed, spoon 1/4 cupfuls of the veggie mixture into the pan and flatten into 3-inch pancakes. fry until golden underneath, about 3 minute flip, sprinkle with a bit of the cheese and cook about 2 min more, transfer to a plate.