1 medium sweet potato or 3 peeled parsnips
3 broccoli stems or peeled kohlrabi bulbs
3/4 tsp salt
1/4 tsp pepper
2 TBS oil
Peel and grate, the sweet potato, parsnips, kohlrabi, broccoli stems and carrots.
Combine everything in a large bowl and add the salt, pepper and eggs. 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.
**Rancho Piccolo newsletter recipe**