3 cups total grated root veggies (potatoes, carrots, beets)
¼ onion, grated
1 tablespoon cornstarch
½ teaspoon baking powder
2 tablespoons flour
2 tablespoons breadcrumbs
2 tablespoons lemon juice
Salt and pepper
Grate a total of three cups root veggies and onion into a dishcloth-lined mixing bowl.
Lift the grated veggies out of the bowl using dish cloth and ring out most of the excess moisture over the sink and return veggies to mixing bowl.
Crack two eggs into bowl and mix until incorporated.
Add remaining dry ingredients and lemon juice and combine.
Take a small portion of mixture in the palm of your hand, and if mixture is too wet to stay together, add another sprinkle of flour.
Heat about a quarter inch of oil on medium-high heat in a large skillet. Test if oil is ready by placing a small amount of mixture in pan, and if bubbles form around edges, oil is ready.
Form about quarter-cup sized balls and flatten, and place in skillet. Cook one each side until golden brown (about 5-7 minutes)