POTATO CARROT PARSNIP PANCAKES
Provided by Martha Stewart
Categories Holiday Planning & Ideas Passover Passover Recipes
Yield Makes 20
Number Of Ingredients 10
Steps:
- Grate potatoes in long strips, using smooth strokes to run potatoes across the grater. Transfer to a large bowl of cold water. Use a slotted spoon to remove potatoes. Drain well and transfer to a second bowl. Reserve soaking liquid. Set reserved liquid aside for 10 minutes to allow the starch to sink to the bottom of the bowl. Carefully pour liquid from the bowl, reserving the milky residue (potato starch).
- Using the same method as for potatoes, grate parsnip and carrot. To potatoes add parsnip, carrots, reserved potato starch, chives, egg, salt, and pepper, and mix well.
- Preheat oven to 200 degrees. Line a baking sheet with paper towels; set aside. In a heavy nonstick skillet, heat 1/2 inch of oil. Working in batches to accommodate pan size, spoon 1/4 cup of potato mixture into skillet for each pancake. Drop into oil loosely; you should be able to see oil bubbling up in between the individual strands. Fry until golden brown, 2 to 3 minutes per side. Transfer to prepared baking sheet to drain. Sprinkle with salt. Keep warm in oven. Serve hot, with sour cream and lemon slices.
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Crystal Wall
[email protected]These pancakes are a great way to use up leftover mashed potatoes. I always have mashed potatoes on hand, so I can make these pancakes anytime.
Prem Susil
[email protected]I've never had parsnip pancakes before, but I'm glad I tried them. They're a great way to change up your breakfast routine.
Bareera akmal780
[email protected]I made these pancakes for a party and they were a huge hit. Everyone loved them!
Dolores Lugo
[email protected]I'm gluten-free and these pancakes were a great option for me. I used gluten-free flour and they turned out perfectly.
Nomfundo Madube
[email protected]I added a bit of shredded cheese to the batter and it was delicious! The cheese melted perfectly and added a nice gooey texture to the pancakes.
Kolpona Akter
[email protected]These pancakes are a great way to start the day. They're filling and flavorful, and they give me energy for the day ahead.
MD shamim Islam
[email protected]I love the flavor combination of the potatoes, carrots, and parsnips. These pancakes are savory and satisfying.
Unique highs
[email protected]I've made these pancakes several times and they're always a success. They're a great addition to any brunch or breakfast menu.
Ahsan Shah
[email protected]These pancakes are a great way to get kids to eat their vegetables. My kids love them!
Malinga Myk
[email protected]I'm not a great cook, but these pancakes were easy to make. I followed the recipe exactly and they turned out perfectly.
mwila kunda
[email protected]These pancakes are a great way to use up leftover vegetables. I always have potatoes, carrots, and parsnips on hand, so I can make these pancakes anytime.
Maganda Heath
[email protected]I love that these pancakes are made with healthy ingredients. I feel good about feeding them to my family.
Medul Medul
[email protected]These pancakes are so versatile. I've served them for breakfast, lunch, and dinner. They're always a hit.
LG LEPAO FREE FIRE
[email protected]I'm not usually a fan of parsnips, but these pancakes changed my mind. They add a nice sweetness and texture to the pancakes.
SunSet Film Production The Gambia
[email protected]These pancakes were a hit with my family! They're so easy to make and they taste delicious. I especially loved the crispy edges.