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Sweet Potato & Parsnip Pancakes

by Jeremy G.   10/13/2008
Perfect side for pork tenderloin.

Total Time:

 30 min

Servings:

 Makes about 26 pancakes.

Ingredients

1/2 lb. sweet potatoes
1/4 lb. parsnips, peeled and coarsely grated
1/4 lb. russet potatoes, peeled and coarsely grated
2 scallions, finely chopped
1/3 C all purpose flour
2 large eggs, slightly beaten
1 teas. salt
1/2 teas. black pepper
3/4 C vegetable oil

Cooking Instructions

1. Stir together potatoes, parsnip, scallions, flour, eggs, salt, and pepper.
2. Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking.
3. Working in batches of 4, spoon 1/8 cup potato mixture into oil and flatten to 3-inch diameter with a slotted spatula to create the pancakes. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side.
4. Carefully lift cooked pancakes with a slotted spatula to a plate lined with paper towels and allow to drain.
5. Garnish with sour cream.

Additional Tips