Root Vegetable Pancakes
Dietitians' Pick! Fueled Up for Fall- Eggs and Root Vegetables.
Think outside the stew and mashes thanks to Pete & Gerry’s Organic Eggs and turn root veggies into crispy, savory, kid-friendly family favorites any season of the year.
One time, experiment with carrots, potatoes, turnips and beets; Another, combine sweet potatoes, winter squash, celery root and parsnips— the choice is yours!
Tip from the pros at Pete & Gerry’s: Serve with a dollop of sour cream, applesauce or ketchup alongside their delicious eggs for breakfast or brinner.
Check out more creative recipes at https://www.peteandgerrys.com/egg-recipes.
Recipe by:
Ingredients
Directions
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. In a large bowl, beat eggs with flour, salt and pepper. Add grated vegetables and onion and toss to mix thoroughly.
4. Heat oil over medium-high heat in large skillet, until it shimmers slightly.
5. Carefully lower egg and vegetable mixture, in 1/4-cup spoonfuls, into oil and use a fork to spread and flatten slightly.
6. Cook root vegetable pancakes until golden brown on bottom, about 3 minutes. Flip and cook 2 to 3 minutes more. Serve hot or warm.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition Facts
Calories: 310
Total Fat:18g
Saturated Fat:12g
Cholesterol: 140mg
Sodium:180mg
Total Carbohydrates:32g
Fiber:5g
Sugars:11g
Protein:8g