2 large potatoes, peeled
2 medium zucchini
2 large carrots
1/2 c. chopped onion, divided
2 eggs, lightly beaten
1/2 c. all-purpose flour
1 minced garlic clove
1/2 tsp. salt
1/4 tsp. sugar
1/2 tsp. dried basil
1 to 2 tbsp. canola oil

Coarsely shred potatoes, zucchini and carrots. Drain and pat dry. Place 1/2 of veggies and 1/4 cup of onions in a blender or food processor. Cover and process until finely chopped. Transfer to a bowl and add eggs, flour, garlic, salt, sugar and dried basil. Add remaining onion and vegetables; mix well. In a large skillet, heat oil and drop potato mixture by tablespoons; flatten to form patties. Fry until golden brown. Turn over gently and brown other side.

Crispy and colorful!