Parsnip Pancakes

Name: Parsnip Pancakes
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

7 ingredients

4 steps

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

1

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.
2

Drain and place parsnips in a large bowl; mash. Stir in the onion, flour, egg and chives.
3

Heat 2 tablespoons oil in a
4

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.