Garden Vegetable Potato Pancakes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I found this recipe online and I've forgotten where, so if it's yours, thank you!! My family and I loved it so much that I had to post it. The pancakes can be served as a side dish, with vegetable stew, or alone with applesauce or sour cream. Ingredients:
2 very large or 3 medium yukon gold potatoes, peeled and grated |
2 large carrots, peeled and grated |
1 large parsnip, peeled and grated |
1/4 cup all purpose flour |
1/4 cup chopped green onions |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 large eggs, beaten to blend |
10 tablespoons (about) vegetable oil |
Directions:
1. Preheat oven to 325°F.
2. Place baking sheet in oven.
3. Using food processor fitted with medium grating disk or a hand grater, shred potatoes, carrots and parsnips.
4. Place towel on work surface.
5. Spread vegetables over and roll up towel. Squeeze tightly to absorb moisture from vegetables.
6. Blend eggs, flour, onions, salt and pepper in large bowl.
7. Add vegetables; toss to coat.
8. Heat 6 tablespoons oil in large skillet over medium heat.
9. Working in batches, drop 2 heaping tablespoons batter per pancake into hot oil.
10. Using spoon, spread to 4-inch rounds.
11. Cook until brown, about 4 minutes per side.
12. Transfer to sheet in oven.
13. Repeat with remaining batter, adding more oil to skillet by tablespoonfuls as necessary.
14. Serve hot.
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