From THE HAPPY COOK by Daphne Oz. Copyright © 2016 by Daphne Oz. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
Shredded Root Vegetable Pancakes
PREP TIME00 min
COOK TIME00 min
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
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.