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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Cooking Light, DECEMBER 2001 Ingredients:
1 cup chopped parsnip (about 4 ounces) |
1 (15 1/4 ounce) can whole kernel corn, drained |
1/3 cup all-purpose flour |
1/4 cup 2% low-fat milk |
1 tablespoon sugar |
1/2 teaspoon salt |
2 large eggs, lightly beaten |
1 tablespoon finely chopped fresh chives |
1 tablespoon butter, divided |
Directions:
1. Cook parsnip in boiling water 12 minutes or until very tender; drain. Cool to room temperature.
2. Place corn in a food processor; pulse 3 to 4 times or until chopped. Lightly spoon flour into a dry measuring cup; level with a knife.
3. Add parsnip, flour, and next 4 ingredients (flour through eggs). Pulse 3 to 4 times or until combined. Stir in chives.
4. Heat 1 teaspoon butter in a large nonstick skillet over medium-high heat. Drop batter by heaping tablespoonfuls to form 6 cakes.
5. Cook 2 minutes on each side or until golden brown. Repeat procedure with remaining butter and batter.
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