Root Veggie Pancakes

Adapted from

2 cups root veggies (any combo of sweet potatoes, turnips, carrots, parsnips, etc.), peeled and shredded with a grater or in a food processor
1–2 tablespoons finely chopped onion (regular, green, or shallot)
2 eggs, beaten (or vegan egg substitute)
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil for frying


  • After grating root veggies, place in a tea towel or paper towels and squeeze well to extract any excess moisture.
  • In a medium bowl, stir grated veggies, onion, eggs, flour, and salt together.
  • In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the mixture into the hot oil, pressing down on form 1/4- to 1/2-inch thick patties.
  • Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot.

Serves 4–6. Prep time, 5–10 minutes; cook time, 10–15 minutes.

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