Potato Parsnip Pancakes
Potato Parsnip PancakesIngredients
1 large russet (baking) potato (8 to 10 oz)
Parsnips (about a pound) peeled and coarsely grated
1/4 cup all-purpose flour
2 large eggs, lightly beaten
3 tablespoons finely chopped onions
3/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup vegetable oil
Directions
Peel and grate parsnips and potato (you can use your food processor if you have one)
In a large bowl, mix parsnips, onions, potatoes, flour, salt, pepper and eggs together
Heat skillet or frying pan with around 2 Tbs Oil
Scoop cupfuls of potato parsnip mixture into heated pan and then flatten with a slotted spoon or spatula.
Cook 1-2 minutes on each side until golden brown
Dry on paper towel or rack, you can keep them warm in your oven set to 250 degrees in between batches if you’d like.
Continue steps with remaining mixture, adding oil as needed
Top with the quick apple sauce or sour cream!
Enjoy!
Rather not fry? Flour your hands and mold the mixture into same sized balls. Place on lightly oiled baking pan and flatten them into equal discs spacing them a little apart from one another. Put in preheated 400 degree oven and bake for 40-45 minutes or until tops start to crisp
Notes
You can use a different type of high-heat oil if you prefer. The goal is to heat the oil enough to crisp and fry the pancakes without smoking. I find that vegetable oil works the best for me.
