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.