SHREDDED ROOT VEGETABLE PANCAKES

Shredded Root Vegetable Pancakes image

These root vegetable pancakes are a gift to eggs everywhere for brunch, served under a little crème fraîche and smoked salmon for a party app, or simply paired with sour cream and applesauce for an ideal sweet-savory combo anytime.

Provided by Daphne Oz

Categories HarperCollins Pancake Potato Parsnip Rutabaga Sweet Potato/Yam Root Vegetable Side

Yield Serves 4

Number Of Ingredients 10

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Ingredients

2 cups of shredded rutabaga, parsnips, or sweet potato (from about 2 medium vegetables), shredded on the medium holes of a box grater
1 medium yellow onion, grated on the medium holes of a box grater
3 large egg whites, beaten
1/4 cup all-purpose flour, plus more if needed so mixture just holds together
1 teaspoon kosher salt
Freshly cracked black pepper
1/2 cup coconut or grapeseed oil
Flaky sea salt
1/4 cup sour cream or crème fraîche
2 scallions, finely chopped

Steps:

Place the grated root veggies and onion in a large kitchen towel and wring out any liquid, then add them to a medium bowl.
Stir in the egg whites. Stir in the flour, salt, and pepper to taste.
In a large skillet, heat 1/4 cup of the oil over medium-high heat. Use a scant 1/4 cup measure to scoop pancakes into the skillet, using the bottom of the measuring cup to spread the mixture into 1/2-inch-thick patties. Cook until the first side is deeply golden brown and crisp, 3 to 4 minutes, then turn the pancakes over and brown the other side, 3 to 4 minutes more. Transfer the pancakes to a wire rack to cool slightly. Work in batches so you don't overcrowd the pan, adding more oil to the pan as needed.
Serve the pancakes topped with a few pinches of flaky sea salt, a dollop of sour cream, and a sprinkle of scallions.
Variation
If you want these guys a little spicy, mince 1/2 a jalapeño or Fresno chile and add it to the mixture before frying.

*** Explore more Shredded Root Vegetable Pancakes Recipes »

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Bec Kie

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I've never had root vegetable pancakes before, but these were amazing! I'll definitely be making them again.

Chisom Confidence

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These pancakes are a great way to use up leftover root vegetables. They're also a healthy and delicious breakfast option.

MD jony Mia

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I'm not a big fan of root vegetables, but these pancakes were surprisingly good. I'll definitely be making them again.

Ahmed Idris

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These pancakes were so easy to make and they turned out perfectly. I will definitely be making them again.

AKINYEMI OLUBUNMI

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I found the pancakes to be a bit bland. I think they could use a little more seasoning.

Sarah Till

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The pancakes were a bit too dry for my taste, but overall they were good.

Stephanie Velazquez

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These pancakes are delicious and healthy, a perfect combination.

Kristie Lopez

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I've made these pancakes several times now and they're always a hit. They're so versatile, you can serve them with anything from eggs and bacon to fruit and yogurt.