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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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An update to your usual potato pancakes. I love potato but this is a nice change Ingredients:
2 large eggs |
1/2 cup all-purpose flour |
1 1/2 teaspoons salt |
1 teaspoon fresh dill, chopped |
1/4 teaspoon baking powder |
1/4 teaspoon black pepper |
1 small onion |
2 large baking potatoes |
1 medium peeled beet |
1 medium peeled parsnip |
1 large peeled carrot |
5 tablespoons vegetable oil (for frying) |
Directions:
1. Preheat oven to 275F.
2. Place large baking sheet in oven.
3. Line second sheet with paper towl.
4. In a large bowl, whisk eggs, dill, flour, salt, baking powder, and pepper.
5. 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.
6. In large nonstick skillet, heat 1 Tbs oil over medium high heat, tilt to coat bottom.
7. Drop 4 level 1/4 cup mounds vegie mixture into skillet.
8. Flatten into 3 in rounds with a spatula.
9. Cook 2 minutes per side or until golden.
10. Drain on paper towl lined baking sheet.
11. Place on baking sheet in oven to keep warm.
12. In 4 batches, fry remaining pancakes in 1 Tbs oil per batch, being sure to mix batch before frying.
13. Serve warm with applesauce and sour cream, if desired.
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