Parsnip Cakes

By á-58

Ingredients

• 3 Russet potatoes, peeled and shredded
• Salt
• 1 large or 2 medium parsnips, peeled and shredded
• Pepper
• 2 large eggs, beaten
• 4 tablespoons flour
• 1 teaspoon baking powder
• 1/4 cup parsley, finely chopped
• Cooking oil, such as safflower

Preparation

Step 1

Shred potatoes and place them in a fine mesh sieve. Sprinkle with salt and let them drain 20-30 minutes.

Squeeze out all excess liquid from the potatoes and combine them with the shredded parsnips. Season with pepper and mix in eggs, flour and parsley.

Heat 1/8-inch oil in a large skillet. Working in batches, add flattened handfuls of the potato-parsnip mixture to the hot oil and cook to golden brown. Keep warm in 250°F oven on a wire rack set into a baking sheet.