Baked root vegetable pancakes are a favorite fall or winter side dish. Served with homemade crockpot applesauce and some fried eggs, these vegetable 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.