Root Vegetable Pancakes

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. While not your typical latkes for Eggs Benedict, these savory pancakes offer an easy way to turn root veggies into healthy, kid-friendly fare no matter what’s in your cellar (or at your farmer's market).

Directions

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.
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.
3. Cook root vegetable pancakes until golden brown on bottom, about 3 minutes. Flip and cook 2-3 minutes more. Serve hot or warm.

Farm Team Tips

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.