Root Vegetable Fritters

4 Servings
  • 25 min
    Prep Time
  • 25 min
    Total Time

These Root Vegetable Fritters are quick and easy because they start with frozen root vegetable hashbrowns. Topped with yogurt and green onions they are a perfect starter for brunch or “brinner.”


  • 1 bag (12 oz) Cascadian Farm frozen organic root vegetable hashbrowns
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon sea salt
  • 1/8 teaspoon ground pepper
  • 1 egg
  • 1 egg white
  • 1/2 cup canola or grapeseed oil
  • 1 cup whole milk Greek yogurt
  • 1/4 cup sliced green onions


  1. Step 1

    Place frozen hashbrowns in medium microwavable bowl. Heat uncovered on high 2 to 3 minutes, stirring every 30 seconds, until just thawed. Place on paper towel-lined plate; press dry. *Completely drying the hashbrowns helps the fritters stay together while cooking. *
  2. Step 2

    Return dry hashbrowns to bowl; sprinkle with flour, 1/2 teaspoon of salt and the pepper; stir to coat.
  3. Step 3

    In small bowl, beat egg and egg white together with whisk; add to hashbrowns. Stir well to evenly coat.
  4. Step 4

    In 12-inch skillet, heat oil over medium-high heat. Working in batches, scoop 1/8-cup (or 2-tablespoon) of the hashbrowns mixture into oil, and flatten with spatula. Cook 2 minutes; flip and cook 1 to 2 minutes longer or until deep golden brown. Drain on cooling rack over sheet pan.
  5. Step 5

    In small bowl, mix yogurt and remaining 1/4 teaspoon salt. Serve fritters with yogurt and green onions.
  6. Step 6

    Try different toppings, such as smoked fish and radish, wilted spinach and fried egg, or sundried tomatoes and olives.