Shredded Root Vegetable Pancakes

SERVES

PREP TIME

00 min

COOK TIME

00 min

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

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.

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