Rainbow Potato Pancakes

Brighten up your plate with these dazzling **Rainbow Potato Pancakes**, a colorful twist on the classic potato pancake recipe! Featuring a medley of fresh, grated vegetables—Russet potatoes, purple sweet potatoes, zucchini, and carrots—each pancake brings a vibrant visual appeal and a unique blend of earthy, subtly sweet flavors. Perfectly seasoned with garlic powder, onion, and black pepper, these crispy beauties are easy to make and packed with wholesome ingredients. With their golden, crunchy exterior and soft, flavorful interior, they're a stunning and delicious choice for brunch, appetizers, or even a playful dinner side. Serve them hot with a dollop of sour cream or yogurt to complement their savory goodness, and enjoy a dish that’s as nutritious as it is visually delightful! **Keyword-optimized for: colorful potato pancakes, rainbow vegetable recipes, crispy potato pancakes, healthy savory pancakes, brunch ideas.**

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 large Russet potatoes
• 1 large Carrot
• 1 medium Zucchini
• 1 medium Purple sweet potato
• 1 large Egg
• 0.25 cup All-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 0.5 small, finely grated Onion
• 0.25 cup Vegetable oil
• 0.5 cup Sour cream or yogurt (for serving)

Directions

Step 1

Peel the Russet potatoes and purple sweet potato, and wash the carrot and zucchini thoroughly. Grate all vegetables using the large holes of a box grater. Place the grated vegetables in separate bowls to keep the colors distinct.

Step 2

Using a clean kitchen towel or cheesecloth, squeeze the grated potatoes, carrot, zucchini, and purple sweet potato separately to remove as much liquid as possible. This step helps the pancakes stay crispy.

Step 3

In a large mixing bowl, combine the grated vegetables. Add the grated onion, egg, all-purpose flour, salt, black pepper, and garlic powder. Mix until the ingredients are evenly coated and hold together.

Step 4

Heat a large nonstick skillet or frying pan over medium heat and add about 2 tablespoons of vegetable oil.

Step 5

Scoop 2 tablespoons of the potato mixture into your hands and form into small, flat pancake shapes (about 3 inches in diameter). Carefully place them into the hot skillet. Cook 3-4 pancakes at a time to avoid overcrowding.

Step 6

Cook each pancake for 3-4 minutes on one side, or until golden brown and crispy. Flip gently with a spatula and cook the other side for an additional 3-4 minutes. Adjust the heat if necessary to avoid burning.

Step 7

Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Repeat with the remaining mixture, adding more oil to the skillet as needed between batches.

Step 8

Serve the rainbow potato pancakes hot with a dollop of sour cream or yogurt on the side for dipping. Enjoy the vibrant colors and delicious flavors!

Nutrition Facts

Serving size	1192.5 grams (1192.5g)

Amount per serving	% Daily Value*
Calories	1602

Total Fat 81.10g	104%
Saturated Fat 21.70g	109%
Polyunsaturated Fat 35.70g
Cholesterol 280mg	93%
Sodium 4501mg	196%
Total Carbohydrate 186.40g	68%
Dietary Fiber 15.90g	57%
Total Sugars 29.80g
Protein 34.60g	69%

Vitamin D 54IU	269%
Calcium 346mg	27%
Iron 10mg	57%
Potassium 4362mg	93%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.2%

Protein: 8.6%

Carbs: 46.2%