These root vegetable potato pancakes are a great side dish recipe that disguises turnips, radishes, and kohlrabi. This is a delicious vegetarian recipe.
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 they make a delicious side dish for many types of main dishes. 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!
Root Vegetable Potato Pancakes
$.42 per serving
- 4 cups grated peeled potatoes
- 4 cups grated root vegetables (e.g. turnips, radishes, kohlrabi, parsnips, sweet potatoes)
- 1/2 cup diced onion
- 4 eggs
- 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 1/4 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.
Root Vegetable Potato Pancakes Price Breakdown
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.