Garden Vegetable Potato Pancakes
From 444garnet 15 years agoIngredients
- 2 very large or 3 medium yukon gold potatoes, peeled and grated shopping list
- 2 large carrots, peeled and grated shopping list
- 1 large parsnip, peeled and grated shopping list
- 1/4 cup all purpose flour shopping list
- 1/4 cup chopped green onions shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon pepper shopping list
- 2 large eggs, beaten to blend shopping list
- 10 tablespoons (about) vegetable oil shopping list
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.
People Who Like This Dish 4
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