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Parsnip, Potato, and Scallion Pancakes


Serves eight.

Yields 8 to 10 pancakes.

A variation on the classic German potato pancake, these taste great with applesauce and sour cream. Serve with roast pork or beef.

  • 1 lb. russet potatoes, peeled
  • 1 lb. medium parsnips, peeled and cored 
  • 3/4 cup thinly sliced scallions (white and green parts)
  • 2 large eggs, beaten
  • 2 Tbs. all-purpose flour
  • Kosher salt and freshly ground black pepper

Vegetable oil for the griddle Using a food processor fitted with the medium grating disk, grate the potatoes and parsnips separately. Put the potatoes in a clean kitchen towel and squeeze out as much liquid as possible. In a large bowl, combine the potatoes, parsnips, scallions, eggs, flour, 2 tsp. salt, and a few grinds of pepper and mix well.

Generously oil a griddle and heat over medium heat. Working in batches, spoon about 1/3 cup of the mixture onto the griddle at a time to form pancakes. Flatten the pancakes with a spatula (they should be about 1/2 inch thick) and cook until the bottom is well browned and crisped, about 5 minutes. Flip and cook until the other side is well browned, about 5 minutes more. Sprinkle with salt. Serve immediately or keep warm in a low oven until ready to serve.

nutrition information (per serving):
Calories (kcal): 140, Fat (kcal): 4, Fat Calories (g): 35, Saturated Fat (g): 0.5, Protein (g): 4, Monounsaturated Fat (g): 1.5, Carbohydrates (mg): 23, Polyunsaturated Fat (mg): 1, Sodium (g): 310, Cholesterol (g): 55, Fiber (g): 4,

Photo: Scott Phillips

My husband does not like potato pancakes - but - made these for "me" as I love potato pancakes. Now, maybe because he made them, he thinks they're great & so do I! We've made them regularily over the past year - the parsnip really adds a lovely dimension to the pancakes!

Absolutely THE BEST 'Latkes' I have made or eaten. The parsnips added an appealing flavor and sweetness. From now on this is the recipe I will use!! (I did not add the flour)

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