Savory Root Vegetable Pancakes with Crème Fraîche
Source: Lauren Kiino, Il Cane Rosso
Recipe Type: Appetizers and Sides | Seasons: Spring, Winter
Serves 2 to 4, with leftovers
INGREDIENTS
1 pound Yukon Gold potatoes, scrubbed
1 small yellow onion, peeled
½ pound rutabagas, peeled
4 sprigs fresh rosemary, chopped
3 large eggs, lightly beaten
4 tablespoons all-purpose flour
Salt and pepper
Vegetable oil
Crème fraîche to garnish (optional)
PREPARATION
1. Put the potatoes in a pot with cold water. Bring to a boil, drain immediately, let cool, and then peel the potatoes. This step helps with preventing the potatoes from “going gray”. If you don’t have time, you can skip it, but be sure to grate* them into cold water and drain very well before mixing.
2. Grate the onion and squeeze out the excess liquid. (To grate the vegetables, we use a food processor with the grating attachment—much quicker and cleaner than using a box grater.) Grate the rutabaga and potato; combine them with the drained onion, rosemary, eggs, and flour. Season with salt and pepper.
3. Form the mixture into 3-inch-diameter pancakes. Heat a heavy skillet over medium-high heat. Add a generous amount of vegetable oil. Cook pancakes on both sides until evenly golden brown. Make sure the pan is not too hot, otherwise the pancakes will get too brown before the vegetables cook.
4. We usually serve the pancakes with crème fraîche. They are great as a side with roast chicken or beef.
Photo by Colin Price/Good Eggs.
