Rachael Ray's Potato Parsnip Pancakes
- Number of Servings: 8
Ingredients
2/3 cup light olive oil or peanut oil, for frying 3 medium Idaho potato, peeled and shredded1 small parsnip, peeled and grated1 small onion, peeled1 egg, beaten1 tablespoon flat-leaf parsley, chopped1 tablespoon chives, finely sliced1 tablespoon dill, chopped3 tablespoons matzo meal, all-purpose flour, or cracker mealSalt and pepper
Heat about 1/3 cup of oil over medium to medium-high heat.
Drain the shredded potatoes and parsnip, pressing them down in a colander to get their moisture out. Place the mixture in a bowl; using a box grater, grate the onion directly into the potato mixture so the onion juices fall into the bowl as well. Add the egg, parsley, chives, dill and matzo meal to the bowl and season with salt and pepper. Combine and drop enough batter into hot oil to make 2 1/2-inch pancakes. Add more oil, as needed, and fry cakes in batches until deeply golden on each side.
You will get about 16 pancakes. Drain cooked pancakes on paper towels and arrange on a platter.
Serving Size: makes 16 pancakes, so roughly 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CASSIERAE20.
Drain the shredded potatoes and parsnip, pressing them down in a colander to get their moisture out. Place the mixture in a bowl; using a box grater, grate the onion directly into the potato mixture so the onion juices fall into the bowl as well. Add the egg, parsley, chives, dill and matzo meal to the bowl and season with salt and pepper. Combine and drop enough batter into hot oil to make 2 1/2-inch pancakes. Add more oil, as needed, and fry cakes in batches until deeply golden on each side.
You will get about 16 pancakes. Drain cooked pancakes on paper towels and arrange on a platter.
Serving Size: makes 16 pancakes, so roughly 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CASSIERAE20.
Nutritional Info Amount Per Serving
- Calories: 271.0
- Total Fat: 19.8 g
- Cholesterol: 21.7 mg
- Sodium: 47.8 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 3.0 g
- Protein: 3.2 g
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