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Parsnip PancakesParsnips are one of the things I always look forward to when autumn rolls around.  Beef Barley Soup just isn’t as good without a parsnip.  Neither is a good beef stew.  I know it’s spring and it’s the end of the parsnip season, but think of these little discs of goodness as the last parsnip hurrah!  Parsnip I always have a parsnip in the crisper drawer.  They somehow tend to float to the bottom of the draw and sometimes I forget about them.  I can’t be the only person this happens to, can I?  But, not this time.  Parsnips are sort of an old-time veggie and there are way too many people who don’t seem to cook with them or even know about them.  That’s a shame, because they are so very good.  Usually they are mashed, roasted or braised.  But, because parsnips have a similar consistency to a potato, with less water, I thought they should work fairly well for “pancakes”.  They did.  The “batter” went together quickly.  They were delicious hot, at room temperature, and you know, for breakfast!

I thought it would be a good idea to use a beaten egg white to bind everything together.  I thought it would help keep the pancakes crisper.  But, it wasn’t enough, so I added a whole egg at the last minute and that was just the perfect amount.  The rice flour helps keep the pancakes nice and crisp and it keeps these gluten-free.

Parsnip PancakesPeel and shred the parsnip and toss them with the “dry” ingredients, including the scallions.  Parsnip PancakesBeat the egg, water and lemon juice together; dump the parsnip mixture into the bowl and mix it all up.  Parsnip PancakesPlace a skillet over medium-high heat, add a little oil, a dollop of the mixture, flatten them out and fry until the pancakes begin to crisp and brown, about 2 minutes, then flip it over and cook until browned and tender, about 1-2 minutes.  You can keep them warm in a 200°F until you finish making all the pancakes.  But, don’t keep them more than about 20 minutes.  Actually, they were really good at room temperature, too.

Parsnip PancakesWe ate them as a side with pork chops, and a dollop of Creamy Horseradish-Mustard Sauce, apple chutney, sour cream.  These crispy little discs would make a nice appetizer, could be nice served with a salad and as I mentioned before, make a nice little breakfast treat with a drizzle of maple syrup.

Parsnip Pancakes

  • Servings: Makes 10-12 Pancakes
  • Difficulty: Easy
  • Print

  • 1 large parsnip, peeled
  • 4 scallions, including some of the green, chopped
  • 1/3 cup shredded Parmesan or Asiago cheese
  • 2 rounded teaspoons rice flour (or cornstarch)
  • 1/2 teaspoon freshly grated black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon garlic granules
  • 1 large egg, beaten (an extra-large egg is even better)
  • 2 tablespoons cold water
  • 1 teaspoon lemon juice
  • Oil for frying
  • Sour cream, for serving

Grate the parsnip on a medium grater; you should have about 3 cups.  I grate them right on the counter.  Add the scallions, cheese, rice flour, pepper and salt and garlic granules; toss together until well combined.

In a medium bowl, beat the egg, water and lemon juice together.  Dump the parsnip mixture into the bowl; fold it together until the mixture is evenly mixed.

Heat a skillet over medium-high heat.  Add a thin skim of oil.  Drop heaping tablespoons of batter into the pan; flatten to form a thin pancake.  I put about 4-5 in the skillet.  Fry for about 2 minutes, until the mixture is browned.  Turn and continue to fry until done, about 2 more minutes.

Remove and serve immediately or keep warm in a 200°F oven for no more than 20 minutes.  Serve with apple chutney, sour cream or as is.

Parsnip Pancakes Recipe©Marcia Lahens 2017.  All rights reserved.

Parsnip Pancakes