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Parsnip Pancakes

Instead of rice or potatoes with her meal, Mom chose these delicate pancakes that are crispy on the outside and tender inside. The parsnips have a pleasant sweetness, while the chives add a hint of onion flavor. —Lois Frazee, Gardnerville, Nevada
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 2 pounds parsnips, peeled
  • 1 teaspoon salt
  • 1/2 cup chopped onion
  • 1/4 cup all-purpose flour
  • 1 large egg, lightly beaten
  • 1 tablespoon minced chives
  • 2 to 4 tablespoons canola oil


  • Place parsnips in a large saucepan and cover with water; add salt. Bring to a boil over medium-high heat. Reduce heat; cover and cook for 15-20 minutes or until tender.
  • Drain and place parsnips in a large bowl; mash. Stir in the onion, flour, egg and chives.
  • Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.
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  • katlaydee3
    Dec 23, 2013

    This was my first time trying parsnips. I think it must be an acquired taste. I still haven't decided if I will make again.

  • Jan2
    May 7, 2011

    Made this last year, forgot to review... Made again tonight and it's definately a keeper. I don't know what 6 servings is, but with the 1/4 cup measure, it made 11 pancakes

  • cornysash
    Aug 2, 2009

    These are the absolute best! I have made them again and again. I have a friend whose favorite veggie is parsnips and this is a great change instead of just boiled with a slathering of butter. I would really recommend you try them!