Shredded Root Vegetable Pancakes
Crispy, savory pancakes made with shredded root vegetables and onions, bound together with egg whites and flour. These golden-brown patties are served with sour cream and scallions for a delicious appetizer or side dish.
Ingredients
- •2 cups shredded root vegetables
- •1 medium yellow onion
- •3 large egg whites
- •¼ cup all-purpose flour
- •1 teaspoon kosher salt
- •1 pinch black pepper
- •½ cup coconut or grapeseed oil
- •1 pinch flaky sea salt
- •¼ cup sour cream
- •2 whole scallions
- •finely chopped
Cooking Instructions
- 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.
5 min
- 2.
Stir in the egg whites. Stir in the flour, salt, and pepper to taste.
3 min
- 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.
20 min
- 4.
Serve the pancakes topped with a few pinches of flaky sea salt, a dollop of sour cream, and a sprinkle of scallions.
2 min
- 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.