3 medium-sized rutabagas or turnips, grated
1 large carrot, grated (optional)
1 large burdock root, grated (optional)
4 eggs, beaten well
1/2 cup blanched almond flour
salt and pepper
ghee or lard or coconut oil (or olive oil, but be careful not to let the oil get to the smoking point)
sour cream for dipping or topping
parsley, minced, for garnish/topping
Once the root veggies are grated, wrap them in paper toweling (or a clean dish cloth), and squeeze out all extra liquid (turnips, especially, will need this). Then combine all ingredients and mix well.
Heat a large skillet (I use cast-iron) over medium heat. Add oil and let it heat up, then spoon batter into the hot oil in large spoonfuls. Cook about 4 minutes on each side, pressing flat once you turn them over, until golden-brown and a little crispy. Sprinkle with salt and pepper. Serve with fresh sour cream (raw if possible) and a sprinkle of minced parsley.
Variations: #1) do these with zucchini; #2) add grated parmesan or manchego or cheddar cheese to batter.