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 creme fraiche
• 2 scallions, finely chopped

1. Place the grated root veggies and onion in a large kitchen towel and wring out any liquid, then add them to a medium bowl.
2. Stir in the egg whites. Stir in the flour, salt, and pepper to taste.
3. 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.
4. Serve the pancakes topped with a few pinches of flaky sea salt, a dollop of sour cream, and a sprinkle of scallions.
5. If you want these guys a little spicy, mince 1/2 a jalapeno or Fresno chile and add it to the mixture before frying.

vegetables, yellow onion, egg whites, allpurpose flour, kosher salt, freshly cracked black pepper, coconut, salt, sour cream, scallions

Taken from www.epicurious.com/recipes/food/views/shredded-root-vegetable-pancakes (may not work)