This recipe was taken from this website.
Notes
They ended up tasting pretty good- a little on the sweet side from the beets, but quite tasty. I had a hard time getting them to bind. Some of them completely fell apart and ended up in the trash. I would suggest doubling the egg and flour portions. Also, if you’re going to use a towel to strain the veggies, be prepared to have that towel permanently stained a beautiful shade of purple.
Ingredients
- 1 Egg
- 1 Potato, medium, shredded
- 2 Beets, medium, shredded
- 2 Carrots, medium, shredded
- 1 Onion, small, shredded
- 1 tbsp. (15 mL) Flour
- 2–3 tsp. (10–15 mL) Olive oil
- Sea salt, to taste
- Black pepper, freshly ground, to taste
Directions
- In a large bowl, lightly beat egg with salt and pepper.
- Peel the vegetables and grate them coarsely, either by hand or with a food processor.
- Squeeze out the moisture from the potatoes. (I place them in a tea towel and then squeeze them to ensure I get as much moisture out as I can.)
- Mix the flour and vegetables with the eggs.
- Brush a heavy skillet with the olive oil and heat until the oil begins to sizzle. I use my non-stick electric frying pan. Reduce the heat and drop heaping tablespoons of the batter onto the skillet a few inches apart. Press down the pancakes with the back of the spoon.
- Fry the pancakes until golden brown. As each batch is done, transfer to paper towels to drain and reserve in a warm oven. Serve hot.