Shredded Root Vegetable Pancakes Total Time 45 Minutes Recipes

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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

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.

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