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Shredded Root Vegetable Pancakes

By Daphne Oz

5.0

(1)

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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.

Recipe information

  • Yield

    Serves 4

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

Preparation

  1. Step 1

    Place the grated root veggies and onion in a large kitchen towel and wring out any liquid, then add them to a medium bowl.

    Step 2

    Stir in the egg whites. Stir in the flour, salt, and pepper to taste.

    Step 3

    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.

    Step 4

    Serve the pancakes topped with a few pinches of flaky sea salt, a dollop of sour cream, and a sprinkle of scallions.

  2. Variation

    Step 5

    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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From The Happy Cook: 125 Recipes for Eating Every Day Like It's the Weekend © 2016 by Daphne Oz. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsPancakeRutabagaRoot VegetableVegetableParsnipSweet PotatoPotatoStarterBrunchDinnerNut FreeVegetarianEasyQuickWeeknight MealsFallWinterCookbooksHarper Collins

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