Directions:
- Preheat oven to 325°F.
- Place baking sheet in oven.
- Using food processor fitted with medium grating disk or a hand grater, shred potatoes, carrots and parsnips.
- Place towel on work surface.
- Spread vegetables over and roll up towel. Squeeze tightly to absorb moisture from vegetables.
- Blend eggs, flour, onions, salt and pepper in large bowl.
- Add vegetables; toss to coat.
- 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 4 minutes per side.
- Transfer to sheet in oven.
- Repeat with remaining batter, adding more oil to skillet by tablespoonfuls as necessary.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186.97 Kcal (783 kJ) | ||
| Calories from fat | 164.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.29g | 28% | |
|---|---|---|---|
| Cholesterol | 46.5mg | 16% | |
| Sodium | 175.95mg | 7% | |
| Potassium | 84.5mg | 2% | |
| Total Carbs | 5.12g | 2% | |
| Sugars | 1.01g | 4% | |
| Dietary Fiber | 0.74g | 3% | |
| Protein | 2.23g | 4% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 15.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 345.33 Kcal (1446 kJ) | ||
| Calories from fat | 304.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.79g | 28% | |
|---|---|---|---|
| Cholesterol | 85.88mg | 16% | |
| Sodium | 324.97mg | 7% | |
| Potassium | 156.06mg | 2% | |
| Total Carbs | 9.45g | 2% | |
| Sugars | 1.87g | 4% | |
| Dietary Fiber | 1.36g | 3% | |
| Protein | 4.12g | 4% | |
| Vitamin C | 2.5mg | 2% | |
| Vitamin A | 0.3mg | 6% | |
| Iron | 0.6mg | 2% | |
| Calcium | 28.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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