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Parsnip Latkes (Pancakes)

Created by KittenCal on December 5, 2013

2 pounds parsnips, peeled (if very thick, halve them lengthwise)
1/2 to 3/4 cup leeks, finely chopped (white part only, you can substitute with one chopped medium yellow onion)
2 garlic cloves, minced (or more)
2 large eggs, lightly beaten
1/3 cup all-purpose flour

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.