Parsnip Pancakes Recipe

By dette

Instead of rice or potatoes with her meal, Mom chose these delicate pancakes that are crispy on the outside and tender inside. The parsnips have a pleasant sweetness, while the chives add a hint of onion flavor. —Lois Frazee, Gardnerville, Nevada

Ingredients

• 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

Preparation

Step 1

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. Yield: 6 servings.