Fall Vegetable Pancakes
A vibrant seasonal latke-style pancake blending RC Potato Pancake Mix with shredded sweet potato, fresh carrots, diced onions, julienned dried pears, golden raisins, and fresh parsley.
Yield / Servings
Approx. 75 Pancakes (3-inch)
Category
Entrees / Vegetarian
Ingredients
9 Components
RC Potato Pancake Mix
1 package
Water
3 quarts
Fresh Sweet Potato Shredded
1½ lbs.
Fresh Carrots Shredded
12 oz.
Yellow Onion Diced
7 oz.
Dried Pears Julienned
6 oz.
Golden Raisins
6 oz.
Fresh Parsley Chopped
2 Tbsp.
Blended Cooking Oil
As needed
Preparation Steps
1
Hydrate Potato Pancake Mix
In a large commercial mixing bowl, combine 1 package RC Potato Pancake Mix with 3 quarts water. Cover tightly and refrigerate for 20 minutes to allow the potato mix to fully hydrate.
2
Blend Vegetables & Dried Fruit
Remove hydrated potato batter from refrigeration. Fold in 1½ lbs. shredded fresh sweet potato, 12 oz. shredded carrots, 7 oz. diced onion, 6 oz. julienned dried pears, 6 oz. golden raisins, and 2 Tbsp. chopped fresh parsley until evenly distributed throughout the batter.
3
Pan-Fry & Serve
Heat a shallow layer of blended oil in a skillet or griddle over medium heat. Portion out 3-inch pancakes into the hot oil. Fry until crisp and golden brown on each side, flipping once. Adjust heat and refresh oil frequently between batches. Serve hot.
Chef Notes & Plating Accompaniments
Potato Base Binder Advantage: RC Potato Pancake Mix acts as an ideal binding matrix that securely holds heavy shredded root vegetables and sweet dried fruits together without requiring extra flour or eggs.
Serving Ideas: Magnificent served as a festive Thanksgiving side dish, a fall brunch feature, or an autumn appetizer paired with spiced applesauce, cranberry compote, or maple-cinnamon sour cream.