Razzle Dazzle Recipes - Recipes for St.
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Parsnip Pancakes Recipe
1 1/2 lbs. parsnips (about 9 medium)
1 small white onion (about 2 ounces)
1 large egg, beaten lightly
1/8 t. cayenne
pinch freshly grated nutmeg
1/8 t. freshly ground pepper
1/2 t. coarse salt
1/4 C. all-purpose flour
1/4 C. olive oil
1 T. unsalted butter
Peel parsnips. In a large saucepan bring 2 quarts salted water to a boil and add parsnips. Return water to a boil and boil parsnips 3 minutes. Drain parsnips well. In a food processor fitted with coarse grating disk or on a hand grater grate parsnips and onion coarsely.
Line a baking sheet with wax paper. In a bowl stir together parsnips, onion, and egg and stir in spices and salt. Add flour, stirring until just combined, and form mixture into eight 1/2-inch-thick cakes (each about 3 inches in diameter), transferring them as formed to prepared baking sheet.
In a large heavy skillet heat oil and butter over moderately high heat until foam subsides and saute pancakes in 2 batches until golden, about 5 minutes on each side, transferring them as cooked to paper towels to drain. Pancakes may be kept warm 15 minutes in a 200°F. oven.
Yield: 8 pancakes
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