It may be April, but it’s still a bit wintry here in northern New England, with patches of snow all around and cold, brown ground wherever there isn’t snow. So, alas, the spring greens are weeks away and local meals still focus on the root vegetables from last fall’s harvest. Tonight that meal was potato and beet pancakes.
Potato pancakes are easy to make and delicious when they consist of 100% potatoes. Varying them by adding other root vegetables is also tasty and adds color and variety to your plate.
You can see that beets add quite a bit of color.
- 2 medium potatoes, or substitute one of the following for one of the potatoes: one large beet, one large carrot, one medium turnip, an equivalent amount of celeriac.
- 2 beaten eggs
- 4 tablespoons flour
Peel (if you want) and grate the vegetables, squeeze the water out the potatoes, and mix the vegetables well. Add the eggs, the flour, and salt and pepper to taste, and mix well. You can also add some chopped onion if you like, and some fresh dill if you have it.
Drop by spoonfuls onto a greased griddle and cook on both sides until browned. Serve with applesauce.
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