Parsnip Pancakes

Parsnip Pancakes
Adapted from tasteofhome.com
Parsnip Pancakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from tasteofhome.com

Ingredients

  • 2

    pounds parsnips, peeled

  • 1

    teaspoon salt

  • 1/2

    cup chopped onion

  • 1/4

    cup all-purpose flour

  • 1

    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.

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