Rachael Ray's Potato Parsnip Pancakes
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Rachael Ray's Potato Parsnip Pancakes calories by ingredient
Introduction
found on Dr. oz website... super good! found on Dr. oz website... super good!Number of Servings: 8
Ingredients
-
2/3 cup light olive oil or peanut oil, for frying
3 medium Idaho potato, peeled and shredded
1 small parsnip, peeled and grated
1 small onion, peeled
1 egg, beaten
1 tablespoon flat-leaf parsley, chopped
1 tablespoon chives, finely sliced
1 tablespoon dill, chopped
3 tablespoons matzo meal, all-purpose flour, or cracker meal
Salt and pepper
Directions
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.