Parsnip, Potato, and Scallion Pancakes

Parsnip, Potato, and Scallion Pancakes
Photo by Scott Phillips

Ingredients

  • 2 large eggs, beaten
  • 1 lb. medium parsnips, peeled and cored
  • 1 lb. russet potatoes, peeled
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. all-purpose flour
  • ¾ cup thinly sliced scallions (white and green parts)

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 ts...

View full recipe at Fine Cooking

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