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Home Slow-cook Chicken Breasts

Garden Vegetable Potato Pancakes Recipe

Ingredients

How to make it

  • Preheat oven to 325°F.
  • Place baking sheet in oven.
  • Using food processor fitted with medium grating disk or a hand grater, shred potatoes, carrots and parsnips.
  • Place towel on work surface.
  • Spread vegetables over and roll up towel. Squeeze tightly to absorb moisture from vegetables.
  • Blend eggs, flour, onions, salt and pepper in large bowl.
  • Add vegetables; toss to coat.
  • Heat 6 tablespoons oil in large skillet over medium heat.
  • Working in batches, drop 2 heaping tablespoons batter per pancake into hot oil.
  • Using spoon, spread to 4-inch rounds.
  • Cook until brown, about 4 minutes per side.
  • Transfer to sheet in oven.
  • Repeat with remaining batter, adding more oil to skillet by tablespoonfuls as necessary.
  • Serve hot.

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The Cook

444garnet St Louis, MO

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