Parsnip Latkes (Pancakes)
Recipe: #11417
December 05, 2013
Categories: Side Dishes, Parsnips, One-Pot Meal, Christmas Game/Sports Day, Potluck, Sunday Dinner, High Fiber, Kosher, Non-Dairy, Vegetarian, Vegetarian Dinner, more
"A nice change from potato pancakes, you will need to boil the whole parsnips for 5 minutes before grating. Serve with sour cream.. yum!"
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (139.8 g)
- Calories 266
- Total Fat - 2.8 g
- Saturated Fat - 0.7 g
- Cholesterol - 52.1 mg
- Sodium - 314.2 mg
- Total Carbohydrate - 55.2 g
- Dietary Fiber - 0.3 g
- Sugars - 0.3 g
- Protein - 4.3 g
- Calcium - 35.2 mg
- Iron - 1.5 mg
- Vitamin C - 46.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Meanwhile, in a large saucepan add in the peeled parsnips then cover with water. Bring to a boil and boil only for 5 minutes. Drain then run them under cold water to cool them quickly, then drain again very well.
Step 2
Grate the parsnips in a food processor fitted with the larger grating disk.
Step 3
In a medium bowl, combine the grated parsnips, 1/2 cup chopped leek, garlic and egg. Stir in the flour, pepper, seasoned salt, and cayenne.
Step 4
In a 10-inch heavy skillet, heat a generous amount of oil and 1 tablespoon butter over medium-high heat.
Step 5
Shape the parsnip mixture into 8-10 equal balls, place into hot oil then press on each with a fork to make a patty about 3 1/2 inches wide.
Step 6
Reduce the heat to medium and cook until browned on one side (about 4-5 minutes). Turn the cakes over and brown the other side. Flip to recrisp the first side, about 30 seconds.
Step 7
Remove to paper towels to drain fat.
Step 8
Serve while hot with a large dollop of sour cream.
Tips
No special items needed.
0 Reviews
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