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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Carrots, parsnips, green onions and dill make the difference in these colorful pancakes. Mix some chopped dill and green onions into sour cream to pass alongside. Ingredients:
8 ounces yukon gold potatoes, peeled, cut into 1-inch pieces |
8 ounces carrots (about 2 large), peeled, cut into 1-inch pieces |
8 ounces parsnips (about 2 large), peeled, cut into 1-inch pieces |
1/4 cup all purpose flour |
1/4 cup chopped fresh dill |
1/4 cup chopped green onions |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 large eggs, beaten to blend |
10 tablespoons (about) vegetable oil |
Directions:
1. Preheat oven to 325°F. Place baking sheet in oven. Using food processor fitted with medium grating disk, shred potatoes, carrots and parsnips. Place towel on work surface. Spread vegetables over. Roll up towel; squeeze tightly to absorb moisture from vegetables. Blend flour, dill, onions, salt and pepper in large bowl. Add vegetables; toss to coat. Mix in eggs.
2. Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 2 heaping tablespoons batter per pancake into hot oil. Using spoon, spread to 4-inch rounds. Cook until brown, about 3 minutes per side. Transfer to sheet in oven. Repeat with remaining batter, adding more oil to skillet by tablespoonfuls as necessary. Serve hot.
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