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prep time: 10 min
| ingredients: |
| 2 medium peeled carrots
5 small peeled parsnips (about 1 pound)
1/4 cup all-purpose flour
2 large beaten eggs | 1 teaspoon minced chives or scallion | | 1 teaspoon chopped parsley |
Salt and freshly ground pepper | |
Peanut oil for frying
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instructions: Grate the carrots and parsnips coarsely. Toss with the flour. Add the eggs, chives, parsley, and salt and pepper to taste. Mix until evenly moistened.
Heat 1/4 of peanut oil in a saute pan until it is barely smoking. Drop in the batter by tablespoons and flatten. Fry over medium heat until brown on both sides.
Yield: 16 to 18 two-inch pancakes
cook time: 20 min
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