What’s cooking with Julie: Potato and parsnip pancakes

Potato and parsnip pancakes

You will love the crispy crunch when you bite into these potato pancakes. The parsnip is a sweet vegetable that looks like a white carrot. Not low-calorie, but delicious. Happy New Year!

1 pound of russet potatoes, grated and water drained or squeezed out

1 pound peeled and grated parsnips

4 tablespoons of flour

2 eggs, beaten

1/2 of an onion, grated

salt and pepper to taste

Vegetable oil for cooking, about 1/4 cup or less

Place all of the ingredients except the oil in a bowl and mix well. Heat oil in a skillet and make little flat patties of your mixture and place in heated pan. Cook until crisp. Drain on paper towels. May be served with applesauce or sour cream.

Leave a Comment