Shredded Root Vegetable Pancakes Recipe

Name: Shredded Root Vegetable Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 creme fraiche; 2 scallions, finely chopped

Servings: persons

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 creme fraiche
2 scallions, finely chopped

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.
2
Stir in the egg whites. Stir in the flour, salt, and pepper to taste.
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.
4
Serve the pancakes topped with a few pinches of flaky sea salt, a dollop of sour cream, and a sprinkle of scallions.
5
If you want these guys a little spicy, mince 1/2 a jalapeno or Fresno chile and add it to the mixture before frying.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Shredded Root Vegetable Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Shredded Root Vegetable Pancakes

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