Shredded Root Vegetable Pancakes
['2 cups of shredded rutabaga, parsnips, or sweet potato (from about 2 medium vegetables), shredded on the medium holes of a box grater', '1 medium yellow onion, grated on the medium holes of a box grater', '3 large egg whites, beaten', '1/4 cup all-purpose flour, plus more if needed so mixture just holds together', '1 teaspoon kosher salt', 'Freshly cracked black pepper', '1/2 cup coconut or grapeseed oil', 'Flaky sea salt', '1/4 cup sour cream or crème fraîche', '2 scallions', 'finely chopped']
Place the grated root veggies and onion in a large kitchen towel and wring out any liquid, then add them to a medium bowl.
Stir in the egg whites. Stir in the flour, salt, and pepper to taste.
In a large skillet, heat 1/4 cup of the oil over medium-high heat. Use a scant 1/4 cup measure to scoop pancakes into the skillet, using the bottom of the measuring cup to spread the mixture into 1/2-inch-thick patties. Cook until the first side is deeply golden brown and crisp, 3 to 4 minutes, then turn the pancakes over and brown the other side, 3 to 4 minutes more. Transfer the pancakes to a wire rack to cool slightly. Work in batches so you don’t overcrowd the pan, adding more oil to the pan as needed.
Serve the pancakes topped with a few pinches of flaky sea salt, a dollop of sour cream, and a sprinkle of scallions.
If you want these guys a little spicy, mince 1/2 a jalapeño or Fresno chile and add it to the mixture before frying.
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