Best Simple Parsnip Pancakes Recipes

Parsnip Pancakes image

Provided by Food Network

Time 45m

Yield 8 pancakes

Number Of Ingredients 10

1 1/2 pounds parsnips (about 9 medium), peeled
1 small white onion (about 2 ounces)
1 large egg, beaten lightly
1/8 teaspoon cayenne
Pinch freshly grated nutmeg
1/8 teaspoon freshly ground pepper
1/2 teaspoon coarse salt
1/4 cup all-purpose flour
1/4 cup olive oil
1 tablespoon unsalted butter

Steps:

In a large saucepan, bring 2 quarts salted water to a boil and add parsnips. Return water to a boil and boil parsnips 3 minutes. Drain parsnips well. In a food processor fitted with coarse grating disk or on a hand grater, grate parsnips and onion coarsely.
Line a baking sheet with waxed paper. In a bowl, stir together parsnips, onion, and egg and stir in spices and salt. Add flour, stirring until just combined, and form mixture into eight 1/2-inch-thick cakes (each about 3 inches in diameter), transferring them as formed to prepared baking sheet.
In a large heavy skillet heat oil and butter over moderately high heat until foam subsides and saute pancakes in 2 batches until golden, about 5 minutes on each side, transferring them as cooked to paper towels to drain. Pancakes may be kept warm 15 minutes in a 200 degree oven F.

Parsnip and Carrot Latkes (Vegetable Pancakes) image

Provided by Whats Cooking

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb parsnip
1/2 lb carrot
1 large onion
6 garlic cloves
1 tablespoon ground black pepper
2 teaspoons salt
1/2 lemon, juice of
1/2 cup chives, finely chopped
3 eggs, beaten
1 cup gluten-free rice flour mix (see note) or 1/2 cup matzo meal
olive oil (for frying)

Steps:

Peel and remove ends from parsnips and carrots.
Grate parsnips and carrots by hand or with your food processor's grater attachment.
Place in large bowl.
Puree onions and garlic in food processor and add to vegetable mixture.
Add remaining ingredients and mix well.
Heat 1/2 inch of olive oil in a heavy pan until right before the oil's smoking point.
Add 1/4 cup of batter at a time to the hot oil, pressing gently with the back of the spatula until each pancake is 1/2 inch thick.
Cook until the exterior is crispy and a dark golden brown in color (approximately 2 minutes).
Flip and cook on the second side.
Remove with slotted spatula and place on plate lined with several layers of brown paper or paper towel.
Serve hot.

Nutrition Facts : Calories 127.6, Fat 2.8, SaturatedFat 0.9, Cholesterol 93, Sodium 846.2, Carbohydrate 21.9, Fiber 5.7, Sugar 6.8, Protein 5.1

Parsnip Pancakes With Smoked Fish and Caper Sour Cream image

Provided by UmmBinat

Categories Breakfast

Time 40m

Yield 16 pancakes, 4 serving(s)

Number Of Ingredients 13

3/4 cup sour cream
1/2 cup plus 2 tablespoons grated red onion, plus 2 tablespoons minced red onion, for garnish
2 tablespoons chopped dill
2 tablespoons drained capers
4 large parsnips, peeled and grated
1 large baking potato, peeled and grated
1 large egg, beaten
2 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
vegetable oil, for frying
6 -8 ounces sliced smoked fish fillet, such as sable or 6 -8 ounces salmon

Steps:

In a small bowl, combine the sour cream with 2 tablespoons of the grated red onion, 1 tablespoon of the dill and the capers; cover and refrigerate.
In a colander set in the sink, combine the remaining 1/2 cup of grated red onion with the parsnips and potato. Let stand for 15 minutes, then squeeze to remove any excess liquid.
Transfer the parsnip mixture to a medium bowl and add the egg, flour, baking powder, salt and pepper. Mix thoroughly.
Preheat the oven to 300°. Heat 1/8 inch of vegetable oil in a large cast-iron skillet.
Drop rounded tablespoons of the pancake batter into the skillet, spacing them evenly and pressing lightly to flatten.
Cook the pancakes over moderate heat until browned and crisp, about 4 minutes per side.
Drain the pancakes on a paper towel-lined platter, then transfer them to a baking sheet and keep warm in the oven.
Arrange 4 pancakes on each plate.
Place 1 1/2 to 2 ounces of the smoked fish and a dollop of caper sour cream alongside. Garnish with the remaining dill and minced red onion and serve.