Potato and parsnip pancakes

Time 45 minutes
Yields Serves 6 (makes 12 pancakes)
Potato and parsnip pancakes
(Los Angeles Times)

Peel the parsnips and potatoes and grate them on the medium hole of a box grater.


In a large bowl, mix the grated parsnips and potatoes, the egg whites, chives, salt and pepper.


Using a large non-stick pan, heat one-half cup of the butter over low heat. Drop enough batter (about one-fourth cup) into the pan so that when flattened with the back of a spoon, the pancake is about 3 1/2 to 4 inches in diameter. Fry about 5 minutes on each side, turning when the bottom turns golden brown. Add more butter as necessary. Fry in batches if necessary. Drain the pancakes on paper towels. Serve with creme fraiche and applesauce.

From Suzanne Tracht.

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