Best 3 Shredded Root Vegetable Pancakes Recipes

**A Culinary Symphony of Root Vegetables: Unveiling a Feast of Shredded Root Vegetable Pancakes**

Embark on a culinary adventure with our delightful shredded root vegetable pancakes, a symphony of flavors and textures that will tantalize your taste buds. These delectable pancakes showcase a vibrant array of root vegetables, each contributing its unique charm to create a harmonious ensemble. From the earthy sweetness of carrots to the peppery bite of radishes, and the nutty undertones of parsnips, every bite is a celebration of nature's bounty. Accompanied by three enticing dipping sauces - a tangy mustard sauce, a refreshingly light yogurt sauce, and a smoky-sweet barbecue sauce - these pancakes offer a delightful journey for your palate. Get ready to savor the symphony of flavors as you explore the diverse recipes within this article, each promising a unique culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

ROOT VEGETABLE PATTIES

Root Vegetable Patties image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 18m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 parsnips, peeled and grated
1 large carrot, peeled and grated
2 cups shredded frozen hash brown potatoes
3 scallions, whites and greens chopped
A handful flat-leaf parsley, finely chopped
2 tablespoons flour
1 egg, beaten
Salt and pepper
1/4 cup canola oil

Steps:

Combine all ingredients except oil in a bowl. Heat 2 tablespoons canola oil in a large nonstick skillet then drop 4 mounds of vegetables using about 1/2 of the veggie mix into the pan and flatten each mound a bit. Cook patties 3 to 4 minutes on each side, drain on paper towels and repeat with remaining oil and vegetables to make 8 patties, total. Serve at room temperature.

VEGETABLE PAJEON (KOREAN SCALLION PANCAKES WITH VEGETABLES)

Vegetable Pajeon (Korean Scallion Pancakes With Vegetables) image

Crisp at the edges, soft at the center and filled scallions and other vegetables, these irresistible, comforting pancakes (adapted from Sohui Kim of Insa and the Good Fork restaurants in Brooklyn) make for a quick dinner that you can throw together on any given weeknight. It's extremely forgiving, so feel free to use whatever vegetables you have on hand. Ms. Kim recommends finely shredded raw vegetables, or even leftover cooked vegetables. And if you don't have the bandwidth to make a dipping sauce, a drizzle of soy sauce and squirt of Sriracha adds verve without any work. Serve pajeon by itself or topped with a fried egg or two, if you want to add protein.

Provided by Melissa Clark

Categories dinner, weekday, pancakes, vegetables, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 15

Ingredients

1/2 cup all-purpose flour
1/2 cup potato starch (or 1/4 cup each white rice flour and cornstarch)
3/4 teaspoon fine sea salt, plus more as needed
1/2 teaspoon baking powder
3/4 cup ice water
1 large egg
1/4 cup finely chopped kimchi
4 cups finely chopped or grated mixed vegetables (carrots, zucchini, bell peppers, kale, whatever you've got)
4 scallions, cut into 2-inch-long sections and thinly sliced lengthwise
2 tablespoons grapeseed or peanut oil, plus more as needed
3 tablespoons soy sauce
2 teaspoons rice wine vinegar, plus more to taste
1 teaspoon finely grated fresh ginger or garlic (optional)
1/2 teaspoon sesame oil, plus more to taste
Pinch of granulated sugar

Steps:

Prepare the pancakes: In a large bowl, whisk together all-purpose flour, potato starch, salt and baking powder.
In a medium bowl, combine water, egg and kimchi. Whisk kimchi mixture into flour mixture, and whisk until smooth. Fold in vegetables and about three-quarters of the scallions. (Save the rest for garnish.)
In a large nonstick skillet over medium heat, heat 2 tablespoons oil. Scoop 1/4 cup portions of batter into the skillet, as many as will fit while not touching, flatten, and fry until dark golden on the bottom, about 2 to 3 minutes. Flip and continue to fry until other side is browned, 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with a little more salt. Continue with remaining batter.
Before serving, make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, ginger or garlic (if using), sesame oil and sugar. Sprinkle sliced scallion over pancakes, and serve with dipping sauce on the side.

VEGETABLE PANCAKES

Vegetable Pancakes image

I've been making this recipe for more than 40 years. The pancakes are delicious with cheese sauce or sausage gravy. You might even get picky eaters who love pancakes to eat their veggies! -Agnes Landgraf, Hastings, Nebraska

Provided by Taste of Home

Categories Breakfast Brunch Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/2 medium onion, finely chopped
2 medium potatoes, peeled and shredded
3 carrots, shredded
2-1/2 cups packed fresh spinach, chopped
2 large eggs, lightly beaten
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/8 teaspoon pepper

Steps:

In a bowl, combine all of the vegetables. Stir in eggs; mix well. Combine dry ingredients; add to vegetables. , Drop batter by 1/4 cupfuls onto a hot well-greased skillet. Spread into 4-in. circles. Cook until brown on each side.

Nutrition Facts : Calories 180 calories, Fat 2g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 507mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

Tips:

Choose the Right Vegetables: Select root vegetables that are fresh, firm, and in season. Good options include carrots, potatoes, sweet potatoes, parsnips, and turnips.
Shred the Vegetables Evenly: Use a grater or food processor to shred the vegetables. Aim for long, thin, even shreds for best results.
Squeeze Out Excess Moisture: After shredding, use a clean kitchen towel or cheesecloth to squeeze out any excess moisture from the vegetables. This will help prevent the pancakes from becoming soggy.
Use a Non-Stick Pan: To prevent the pancakes from sticking, use a non-stick pan or skillet. You can also grease the pan with a little oil or cooking spray.
Cook Over Medium Heat: Cook the pancakes over medium heat so that they have time to cook through without burning.
Flip Carefully: When flipping the pancakes, be gentle to prevent them from breaking apart.

Conclusion:

Shredded root vegetable pancakes are a delicious, versatile, and nutritious meal that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be tailored to your own taste preferences. Experiment with different vegetables, herbs, and spices to create unique and flavorful pancakes. Serve them with your favorite toppings, such as maple syrup, fruit, or yogurt, for a complete and satisfying meal.