Le Grand Courtâge Root Vegetable Pancakes
- 1 1/2 lbs root vegetables, shredded (Russet potatoes, sweet potatoes, carrots)
- 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 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 or if you need to keep them warm, place them on a wire rack and in a 200 degree oven until ready to eat.