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Parsnip, Potato, and Scallion Pancakes

Scott Phillips

Yield: Yields 8 to 10 pancakes.

Servings: eight.

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

Nutritional Information

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


  • 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.


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Reviews (2 reviews)

  • lcotton | 09/07/2011

    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!

  • skydancer | 12/01/2010

    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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