Arrow Created with Sketch. Back to The Recipes Root Vegetable Pancakes Meals Farmer Favorite Snacks and Apps np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 5 Ratings PRINT Page 1 Created with Sketch. Prep Time 5 minutes Cook Time 5-6 minutes Serving Yield 3-4 servings When autumn is on the horizon, you can usually find us putting our crops to bed and stocking our root cellars with an array of colorful root vegetables. Here’s an easy way to turn them into crispy, savory, and healthy kid-friendly fare no matter what’s in your cellar (or at your farmer's market). By: Family Farm Team Ingredients 3 large Pete and Gerry’s Organic Eggs 1/3 cup flour Salt and freshly ground black pepper, to taste 4 cups (about 1 1/2 pounds) root vegetables in any combination, grated 1 medium onion, grated or finely chopped Vegetable oil for frying Nutritional Information Servings: 4 Amount Per Serving: Calories 310, Fat Cal. 160, Total Fat 18g (28% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 140mg (47% DV), Sodium 180mg (8% DV), Total Carb. 32g (11% DV), Fiber 5g (20% DV), Sugars 11g, Protein 8g, Vitamin A (270% DV), Vitamin C (20% DV), Calcium (8% DV), Iron (10% DV), Vitamin D (8% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions Step 1 In a large bowl, beat the eggs with the flour, salt, and pepper. Add the grated vegetables and onion and toss to mix thoroughly. Step 2 Heat the oil over medium-high heat until it shimmers slightly. Carefully lower the egg and vegetable mixture in 1/4-cup spoonfuls into the oil and use a fork to spread and flatten them slightly. Step 3 Cook root vegetable pancakes until golden brown on bottom, about 3 minutes. Flip and cook 2-3 minutes more. Serve hot or warm. Note: The beauty of this recipe is the way it changes with the seasons. We like to make ours with carrots, potatoes, turnips, and beets, but sweet potatoes, winter squash, celery root, and parsnips work beautifully, too. Serve with a dollop of sour cream, applesauce, or ketchup alongside some sunny-side up eggs for breakfast or brinner. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Alex K February 22, 2019 I made these pancakes with red and golden beets. They are SO GOOD! I added some garlic powder for a little extra flavor, and topped them with a healthy helping of plain Greek yogurt! Reply Page 1 Created with Sketch. 1 Reply [email protected] February 22, 2019 What an outstanding combination, Alex! Thanks for sharing your recipe inspiration with us. We're so glad to hear it was enjoyed. Reply Page 1 Created with Sketch.