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 United States Potato Board.
Makes 4 pancakes (easily doubled)
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?
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.