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
Preparation
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.
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.
Recipe notes
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