root vegetable pancake recipe sparkling wine pairing

Root Vegetable Pancakes


  • 1 1/2 lbs root vegetables, shredded (as pictured)
  • 1 medium yellow onion, chopped
  • 1/4 cup flour
  • 1 tsp. baking powder
  • 1/4 tsp dry thyme
  • Oil for frying

Squeeze all the liquid you can out of the shredded russet potato. In a large bowl, combine the other root vegetables, onion, flour, baking powder, and thyme. Mix well.

Heat 1 Tbsp. in a large skillet over medium heat. Scoop about 1/2 cup mixture into skillet and press into a 1/8 inch patty. Fry 3-4 minutes on each side until golden brown.

Transfer pancakes to a paper towel-lined plate and enjoy when cooled.

Best paired with Le Grand Courtâge Blanc de Blanc Brut.

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