Parsnip Pancakes
2
- 1cupgrated parsnips
- 2small eggs
- 1/4cupfinely chopped onion
- 1Tbspolive oil
- 1/2tspsalt
- 1/2tspdried rosemary
- 1tspcanola oil
- Pepper (to taste)
- Combine parsnips, egg, onion, olive oil, salt, pepper, and rosemary together in a bowl until lumpy batter forms.
- Warm canola oil in a saute pan over medium heat. Spoon batter into pan and cook until pancakes are brown and crispy along edges, 6-7 minutes per side.