Baked Root Vegetable Pancakes
Recipe and photo contributed by Laura Stern
Prep Time: 20 minutes Cook Time: 40 minutes
Root vegetable pancakes are a favorite fall or winter side dish. Served with homemade or store-bought applesauce and some fried eggs, these pancakes are a hit for all ages.
3 large russet potatoes (about 4 cups shredded)
2 large parsnips (about 2½ cups shredded)
1 large zucchini (about 1½ cups shredded)
1 large carrot (about 1 cup shredded)
1 small fennel bulb (about 1 cup shredded)
1 small onion (about ⅔ cup shredded)
3 tablespoons sunflower oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ teaspoon dried basil
¼ teaspoon garlic powder
¼ teaspoon dried dill
- Preheat oven to 400°F. Line two baking sheets with a silicone baking mat.
- Using a box grater or food processor fitted with the grater attachment, shred the potatoes, parsnips, zucchini, carrot, fennel, and onion. Once the vegetables are shredded, squeeze any excess water from them.
- Place the vegetables in a large bowl. Add the oil, salt, pepper, basil, garlic powder, and dill and mix thoroughly until spices are evenly distributed.
- Using a ½-cup measure, scoop the vegetable mixture on the baking sheet. Flatten out into a pancake shape, 3 to 4 inches in diameter. Bake until golden brown, about 40 minutes, flipping the pancakes once after 30 minutes.
This recipe is very adaptable. You can use practically any root vegetable, including beets, turnips, rutabaga, celery root, yams, or salsify. Apples and pears add a touch of extra sweetness and hold up nicely as well.