Parsnip and onion pancakes

Do you know that a version of these parsnip fritters was served at a Thanksgiving dinner at the White House back in the late 1800s? Parsnips were then described as resembling ‘very nearly the taste of the salsify or oyster plant, and will generally be preferred.’

I think these are fluffy and light, and a wonderful way to introduce the taste of parsnips to your family.

You’ll need:

• 3 parsnips
• 1 spanish onion
• 2 eggs
• 1/2 cup AP flour
• salt, pepper
• vegetable oil (for frying)
• sour cream with fresh herbs (parsley or chives), optional

1. Wash and peel the parsnips. Grate parsnips and onions on a sturdy, large grater, then wrap in a paper towel and squeeze out excess liquid.

2. In a medium-sized bowl, combine onion and parsnip mixture with flour, eggs, and plenty of salt and pepper.

3. Heat up a deep, heavy-bottomed pan with about 1/3 inch of oil until sizzling. Spoon – then flatten – the parsnip batter into the pan and fry for about 3 minutes on each side until golden and lightly browned.

4. Drain on a paper towel-lined plate and serve with herbed sour cream.