These root vegetable potato pancakes are the perfect hiding place for turnips and radishes. When your produce drawer is full of random root vegetables that need a home, it’s time for potato pancakes. I use about half potato and half “other vegetables,” whatever I have on hand. In this case, I used turnips, radishes, and kohlrabi (which isn’t actually a root vegetable but I treat it like one). These are very flavorful, and this recipe is the only one I’ve made where I actually enjoy turnips. If you have other suggestions, I’d love to hear them!
4 cups grated, peeled potatoes
3 to 4 cups grated root vegetables (e.g. turnips, radishes, kohlrabi, parsnips, sweet potatoes)
1/2 cup diced onion
1/3 cup white whole wheat flour or gluten-free flour
2 tsp. salt
- Place the grated and diced vegetables in a large bowl.
- Place a dry, non-fuzzy dish towel on the counter. Dump the vegetables onto the dish towel. Wrap it up and squeeze out as much liquid as possible. Repeat with another dish towel.
- In the large bowl, mix together the eggs, flour, and salt. Add the dry vegetables to the bowl and stir to coat.
- Preheat a griddle to 375 degrees. Shape ¼ cup of batter into a patty and place it on the hot griddle. I use my hands to shape the patties. Repeat with the remaining batter.
- Cook for 4-5 minutes on each side, until evenly browned. Serve warm.
This recipe yields 24 pancakes and it costs a total of $4.96, or $.21 per pancake. This is a great complement to so many different meals, so I love having some extra root vegetable potato pancakes to put in the freezer for another day.