Shredded Root Vegetable Pancakes

Ingredients

• •2 cups shredded root vegetables
• •1 medium yellow onion
• •3 large egg whites
• •¼ cup all-purpose flour
• •1 teaspoon kosher salt
• •1 pinch black pepper
• •½ cup coconut or grapeseed oil
• •1 pinch flaky sea salt
• •¼ cup sour cream
• •2 whole scallions
• •finely chopped

Cooking Instructions

1. 1.

   Place the grated root veggies and onion in a large kitchen towel and wring out any liquid, then add them to a medium bowl.

   5 min

2. 2.

   Stir in the egg whites. Stir in the flour, salt, and pepper to taste.

   3 min

3. 3.

   In a large skillet, heat 1/4 cup of the oil over medium-high heat. Use a scant 1/4 cup measure to scoop pancakes into the skillet, using the bottom of the measuring cup to spread the mixture into 1/2-inch-thick patties. Cook until the first side is deeply golden brown and crisp, 3 to 4 minutes, then turn the pancakes over and brown the other side, 3 to 4 minutes more. Transfer the pancakes to a wire rack to cool slightly. Work in batches so you don't overcrowd the pan, adding more oil to the pan as needed.

   20 min

4. 4.

   Serve the pancakes topped with a few pinches of flaky sea salt, a dollop of sour cream, and a sprinkle of scallions.

   2 min

5. 5.

   If you want these guys a little spicy, mince 1/2 a jalapeño or Fresno chile and add it to the mixture before frying.