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Parsnip Pancakes

Name: Parsnip Pancakes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 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

3 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

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

Parsnip Pancakes Recipe photo by Taste of Home

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Ingredients

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

Directions

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.

Parsnip Pancakes

Ingredients

Directions

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