Parsnip, Potato, and Scallion Pancakes
by David Tanis
A variation on the classic German potato pancake, these taste great with applesauce and sour cream. Serve with roast pork or beef.
Serves eight.
Yields 8 to 10 pancakes.
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
(g):
4;
Fat Calories
(kcal):
35;
Saturated Fat
(g):
0.5;
Protein
(g):
4;
Monounsaturated Fat
(g):
1.5;
Carbohydrates
(g):
23;
Polyunsaturated Fat
(g):
1;
Sodium
(mg):
310;
Cholesterol
(mg):
55;
Fiber
(g):
4;
photo: Scott Phillips
From Fine Cooking 102
, pp. 69
October 29, 2009
