Ingredients
- 1 Acorn squash (6-8 inch diameter), peeled, seeds removed and cut into 2inch pieces
- 2 Sweet potatoes (or yams), peeled and cut into 2 inch pieces
- 2 Carrots, peeled, rough cut
- 2 Medium onions, peeled, cut into quarters
- 1 Rutabaga (4-5 inch diameter), peeled, cut into 2 inch pieces
- 2 Eggs
- 3/4-1 cup White flour or slightly more than 1/2 cup wheat flour
- 1/2 tsp Salt
- 1/2 tsp Ground black pepper
- 1/4 tsp Pepperoncini or chili pepper
- 1/8 tsp Cumin
- 1/8 tsp Ginger
- 1/8 tsp Nutmeg
- 1/2 cup Oil for frying
- To taste Salt and pepper after cooking
Root Pancakes
Meal: Dinner
Cuisine: American
Ingredient: Vegetables
Season: Fall
Contributor: Slow Food USA - Table Talk Recipe Contest
Directions
8 SERVINGS
Recipe Contributor: Dianne Olsen, Slow Food USA Table Talk Recipe Contest, 3rd Place
Category: Best on a Budget
- Prep Time: 30 minutes
- Cooking Time: 30 minutes
- Cost Per Serving: $0.75
- Peel and chop all vegetables and process in food processor (time varies) individually until medium-fine chopped.
- Put all the processed vegetables in a big mixing bowl.
- Add the 2 eggs and the spices and then mix. Add flour, about one-third at a time, until consistency is firm enough to make balls.
- Heat oil in frying pan, form "pancakes" about the size of your palm and drop onto hot oil.
- Fry* uncovered until browned on one side (about 7-8 minutes), then turn carefully and brown on the 2nd side (about 3 minutes).
- Remove from pan and keep warm in 250°F oven until ready to serve. Can be served with applesauce or sour cream but not necessary.
- *They can be "oven-fried" for a lower fat version. Heat oven to 425°F and bake for about 5 minutes per side.
The Story Behind the Recipe: My Slovak grandmother always made potato pancakes for Halloween and Thanksgiving, but I was never able to duplicate her recipe. So I used root vegetables one year to replace the potatoes, and they were an instant hit.
To learn more about cooking with good, clean, and fair food; to find other tips for how to "go slow;" or to join Slow Food USA's mailing list, please visit: www.slowfoodusa.org.
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