Directions:
- Preheat oven to 275F.
- Place large baking sheet in oven.
- Line second sheet with paper towl.
- In a large bowl, whisk eggs, dill, flour, salt, baking powder, and pepper.
- In processor, using medium shredding disk, shred onion, potato, beet, parsnip, and carrot (if shredding by hand use the large hole grater); add to egg mixture.
- In large nonstick skillet, heat 1 Tbs oil over medium high heat, tilt to coat bottom.
- Drop 4 level 1/4 cup mounds vegie mixture into skillet.
- Flatten into 3 in rounds with a spatula.
- Cook 2 minutes per side or until golden.
- Drain on paper towl lined baking sheet.
- Place on baking sheet in oven to keep warm.
- In 4 batches, fry remaining pancakes in 1 Tbs oil per batch, being sure to mix batch before frying.
- Serve warm with applesauce and sour cream, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 87.11 Kcal (365 kJ) | ||
| Calories from fat | 24.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.72g | 4% | |
|---|---|---|---|
| Cholesterol | 46.5mg | 16% | |
| Sodium | 488.08mg | 20% | |
| Potassium | 171.05mg | 4% | |
| Total Carbs | 12.69g | 4% | |
| Sugars | 1.52g | 6% | |
| Dietary Fiber | 1.38g | 6% | |
| Protein | 3.07g | 6% | |
| Vitamin C | 2.1mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 23.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 147.8 Kcal (619 kJ) | ||
| Calories from fat | 41.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.61g | 4% | |
|---|---|---|---|
| Cholesterol | 78.9mg | 16% | |
| Sodium | 828.12mg | 20% | |
| Potassium | 290.22mg | 4% | |
| Total Carbs | 21.53g | 4% | |
| Sugars | 2.58g | 6% | |
| Dietary Fiber | 2.34g | 6% | |
| Protein | 5.22g | 6% | |
| Vitamin C | 3.6mg | 4% | |
| Vitamin A | 0.2mg | 3% | |
| Iron | 0.9mg | 3% | |
| Calcium | 40.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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