Root Veggie Pancakes

Share this post

Adapted from allrecipes.com

INGREDIENTS
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

PREPARATION

  • 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.

Sign up for our monthly newsletter

 

Recent Recipes articles:

More recent articles:

How food in the office impacts productivity
February 23, 2017
A good self-care regimen can help you feel better faster
February 22, 2017
Climb the stairway to wellness with a workplace stair challenge
February 22, 2017
Do the old rules about not talking politics at work still hold?
February 21, 2017
Food:
A primer in praise of the potato
February 13, 2017
The FruitGuys donated 2 million servings of fresh produce in 2016
January 24, 2017
Why music boosts your exercise sessions
January 24, 2017
Food:
Blood oranges and kumquats star in a heart-healthy Valentine’s Day dinner
January 19, 2017
Six easy ways to make your workplace healthier
January 11, 2017
Five workouts to try in 2017
December 13, 2016

About Us

Our monthly online magazine features articles about fitness, health, food, and work, as well as recipes featuring farm-fresh fruit!