The best delicious Parsnip Pancakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Parsnip Pancakes recipe today!
Hello my friends, this Parsnip Pancakes recipe will not disappoint, I promise! Made with simple ingredients, our Parsnip Pancakes is amazingly delicious, and addictive, everyone will be asking for more Parsnip Pancakes.
What Makes This Parsnip Pancakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Parsnip Pancakes.
Ready to make this Parsnip Pancakes Recipe? Let’s do it!
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1 1/2 lb Parsnips; (about 9 medium)
1 sm White onion; (about 2
-ounces)
1 lg Egg; beaten lightly
1/8 ts Cayenne
1 pn Freshly grated nutmeg
1/8 ts Freshly ground pepper
1/2 ts Coarse salt
1/4 c All-purpose flour
1/4 c Olive oil
1 tb Unsalted butter
Peel parsnips. In a large saucepan bring 2 quarts salted water to a boil
and add parsnips. Return water to a boil and boil parsnips 3 minutes. Drain
parsnips well. In a food processor fitted with coarse grating disk or on a
hand grater grate parsnips and onion coarse.
Line a baking sheet with wax. In a bowl stir together parsnips, onion, and
egg and stir in spices and salt. Add flour, stirring until just combined,
and form mixture into eight 1/2-inch-thick cakes (each about 3 inches in
diameter), transferring them as formed to prepared baking sheet.
Ina large heavy skillet heat oil and butter over moderately high heat until
foam subsides and saute pancakes in 2 batches until golden, about 5 minutes
on each side, transferring them as cooked to paper towels to drain.
Pancakes may be kept warm 15 minutes in a 200 degree oven.
Yield: 8 pancakes
Yields
1 servings
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