Root Vegetable Fritters


Root Vegetable Fritters

1 medium sweet potato, peeled

2-3 parsnips, peeled

1-2 rutabagas, peeled

2-3 carrots

¾ teaspoon salt

¼ teaspoon pepper

¼ cup flour

1 egg

2 tablespoons of oil

Peel and grate, the sweet potato, parsnips, rutabagas and carrots. Combine everything in a large bowl and add the salt, pepper and egg. Mix well to combine. Heat a nonstick pan, over medium heat, add the oil and drop 1/4 cup of the vegetable mixture into the pan. Help it to spread out a little then repeat 2-3 more times, so you have 3-4 small pancakes. Turn the heat down and allow them to cook for 8-9 minutes then turn the fritters over and cook for another 6-7 minutes. Remove them and cook another batch to use the remaining vegetables. Enjoy right away, they are also great reheated.

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