Parsnip Pancakes

Food Service Version

Yield

48 taste test servings

​Ingredients

12 cups grated parsnips
24 small eggs
3 cups finely chopped onion
12 Tbsp olive oil
6 tsp salt
6 tsp dried rosemary
Pepper, to taste
12 tsp canola oil

​Directions

1. Combine parsnips, eggs, onion, olive oil, salt, pepper, and rosemary together in a large bowl until lumpy batter forms.
   
2. Warm canola oil in a saute pan over medium heat. Spoon batter into pan and cook until pancakes are brown and crispy along edges, 6-7 minutes per side.
   
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Home Version

​Yield

2 servings

Ingredients

1 cup grated parsnips
2 small eggs
¼ cup finely chopped onion
1 Tbsp olive oil
½ tsp salt
½ tsp dried rosemary
Pepper, to taste
1 tsp canola oil

Directions

1. Combine parsnips, egg, onion, olive oil, salt, pepper, and rosemary together in a bowl until lumpy batter forms.
   
2. Warm canola oil in a saute pan over medium heat. Spoon batter into pan and cook until pancakes are brown and crispy along edges, 6-7 minutes per side.
   
   Source: AllRecipes, edited by GMFTS