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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Serve with chopped celery leaves and horseradish mixed into sour cream. Look for panko at Asian markets and in the Asian foods section of supermarkets. Ingredients:
1 6- to 7-ounce underripe bosc pear, quartered, cored |
1 7- to 8-ounce parsnip, peeled, cut into 1-inch pieces |
1 large egg, beaten to blend |
1 1/2 tablespoons chopped celery leaves |
1 1/2 teaspoons drained white horseradish |
3/4 teaspoon salt |
1/2 cup panko (japanese breadcrumbs) |
vegetable oil (for frying) |
Directions:
1. Using coarse grating blade, shred pear in processor. Transfer to paper towels; squeeze very dry. Transfer to large bowl. Shred parsnip in processor; add to pear. Mix in next 4 ingredients, then panko and a sprinkle of black pepper. Coat bottom of large skillet with oil; heat over medium heat. Drop batter by packed 1/4 cupfuls into skillet; flatten to 1/2-inch thickness. Sauté until brown and cooked, about 4 minutes per side. Drain on paper towels.
2. Nutritional analysis per serving: 202 calories, 14.3 g fat (1.3 g saturated fat), 42.4 mg cholesterol, 17.0 g carbs, 3.3 g dietary fiber, 5.5 g total sugars, 13.7 g net carbs, 2.5 g protein Nutritional analysis provided by Self
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