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

 

More recent articles:

Family and sustainability are core values at Frecon Farms
July 27, 2016
Dress for success—even in the heat
July 27, 2016
How to help save the endangered Gravenstein apple
July 27, 2016
Swimming in nature offers great benefits for physical and mental health
July 26, 2016
Don’t let business travel steal your health
July 25, 2016
Food:
Smooth, sweet nectarines
July 24, 2016
Food:
Easy work lunch recipes to keep you cool on hot days
July 18, 2016
Reflections from Lagier Ranches, 2014 Community Fund grantee
June 29, 2016
How playing games can help your office succeed
June 27, 2016

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.