Root Vegetable And Potato Pancakes

[Guest guest]

The raw beets give these an attractive color.

Karla

 

Root Vegetable And Potato Pancakes

 

1 pound red skin potatoes, peeled, shredded

1 1/2 cups shredded peeled parsnip

1 1/2 cups shredded peeled carrot

1 cup shredded peeled beets

3/4 cup thinly-sliced green onion or minced yellow onion

1/4 cup freshly-chopped parsley

2 tablespoons water

2 tablespoons egg replacer or one egg white

1/2 cup unbleached flour

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

vegetable oil for frying

 

In a large bowl, place all of the shredded vegetables, green onion, and parsley,

and toss well to combine. In a small bowl, place the water and egg replacer, and

whisk vigorously together for 1 to 2 minutes or until very frothy. Add the egg

replacer mixture, along with the remaining ingredients, and toss well to

combine.

In a non-stick skillet, place 1 tablespoon safflower oil, and place the skillet

over medium heat. Using a 1/4-cup measuring cup, carefully place portions of the

vegetable mixture into the hot oil. Using a spatula, gently flatten them into

thin patties. Cook the patties over medium heat for 3 to 4 minutes or until

golden brown and crispy around the edges. Carefully flip over the patties and

cook an additional 3 to 4 minutes or until golden brown and crispy around the

edges. Drain the vegetable pancakes on a clean, lint-free towel, or natural

unbleached paper towels.

Cook the remaining vegetable mixture, in batches, following the same cooking

procedure, and adding additional safflower oil, as needed, to prevent sticking.

Transfer the finished root vegetable and potato pancakes to a non-stick cookie

sheet, and place them in a 250 degree oven to keep warm while cooking the

remaining pancakes. Serve them plain, or with your choice of a spread or

garnish.