'Potato' Pancakes

Staff Writer
'Potato' Pancakes
Sodium Girl

Potatoes are not only bland, but they become high in sodium when you try to overcompensate on flavor. For a healthier approach to your potato side dish, try these vegetable pancakes, made with shredded carrots and parsnips. 

6
Servings
253
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 large carrots, peeled
  • 2 large parsnips, peeled
  • 1 large leek, washed and finely diced
  • 2 large eggs, lightly beaten
  • 3 Tablespoons all-purpose flour
  • 2 Teaspoons dried dill
  • 1 Teaspoon salt-free garlic powder
  • 1/2 Teaspoon freshly ground black pepper
  • Vegetable oil, for frying
  • Applesauce, for serving
  • Low-sodium Greek yogurt, optional

Directions

Cover a plate or cooling rack with paper towels. Then, use a box grater to grate the carrots and the parsnips. In batches, squeeze the carrot and parsnip shreds over the sink until all the liquid is removed. Set them aside in a medium mixing bowl and repeat until all the carrots and parsnips have been squeezed dry.

Add the leeks, eggs, flour, dill, garlic powder, and black pepper to the bowl and using a wooden spoon or your hands, mix until everything is well combined. Add extra flour if the batter feels too wet and runny.

In a large nonstick skillet, heat 2 tablespoons of oil. When hot and ready, carefully make small patties (about ½ cup each) from the batter and place into the skillet, working in batches to not overcrowd the pan. Fry until golden brown, about 5 minutes per side, and then transfer the latkes to the paper-towel-lined plate or cooling rack. Repeat until all the batter has been latke’d and cooked. Serve immediately with applesauce and Greek yogurt. 

Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.

Nutritional Facts

Total Fat
19g
30%
Sugar
4g
N/A
Saturated Fat
2g
8%
Cholesterol
62mg
21%
Protein
4g
8%
Carbs
18g
6%
Vitamin A
243µg
27%
Vitamin B12
0.1µg
2.5%
Vitamin B6
0.2mg
8.4%
Vitamin C
12mg
21%
Vitamin D
0.3µg
0.1%
Vitamin E
5mg
25%
Vitamin K
24µg
30%
Calcium
54mg
5%
Fiber
4g
15%
Folate (food)
60µg
N/A
Folate equivalent (total)
70µg
18%
Folic acid
6µg
N/A
Iron
1mg
8%
Magnesium
28mg
7%
Monounsaturated
13g
N/A
Niacin (B3)
0.9mg
4.6%
Phosphorus
93mg
13%
Polyunsaturated
3g
N/A
Potassium
348mg
10%
Riboflavin (B2)
0.1mg
8.4%
Sodium
50mg
2%
Thiamin (B1)
0.1mg
7.6%
Trans
0.1g
N/A
Zinc
0.7mg
4.3%