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Mini Parsnip Pancakes: Easy, Nutritious Fun – vegetarian recipe
Stav Kogan

Mini Parsnip Pancakes: Easy, Nutritious Fun

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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium parsnip, peeled and grated (approx. 5 oz / 140 g)
  • 1 small white onion, finely diced (approx. 3.5 oz / 100 g)
  • 0.25 tsp . ground nutmeg (0.02 oz / 0.5 g)
  • 0.5 tsp . fine sea salt (0.1 oz / 3 g)
  • 0.25 tsp . cracked black pepper (0.05 oz / 1 g)
  • 2 large eggs, lightly beaten (approx. 3.5 oz / 100 g)
  • 1 cup almond flour (8 oz / 227 g)
  • 1 cup (240 ml) grated cheddar or Monterey Jack cheese (8 oz / 227 g)
  • 2 tbsp . avocado oil for frying (1 oz / 28 g)

Method
 

  1. Combine the grated parsnip, diced white onion, nutmeg, salt, black pepper, eggs, almond flour, and cheese in a large mixing bowl, stirring until the mixture is fully incorporated and holds together.
  2. Heat the avocado oil in a large skillet over medium heat until the oil begins to shimmer and flow smoothly across the pan.
  3. Scoop 2 tbsp. (1 oz / 28 g) portions of the batter into the hot skillet, working in batches to leave at least 0. 5 inches of space between each drop.
  4. Press down gently on each mound with the back of a spatula to form evenly flat patties.
  5. Fry the patties undisturbed for exactly 4 minutes on the first side until deeply golden, then flip and fry for another 4 minutes on the second side.
  6. Transfer the cooked patties to a paper towel-lined plate to drain excess oil, then serve immediately while hot and crispy. Chef's Pro Tips for the Best Savory parsnip recipes and Mini Parsnip Pancakes
  7. Squeeze out excess moisture: Place your grated parsnips and onions in a clean kitchen towel and tightly wring out the liquid. Less moisture in the batter guarantees maximum crispiness in the pan.
  8. Shred your own cheese: Avoid pre-bagged shredded cheese, which contains anti-caking agents. Grating your own cheddar or Monterey Jack ensures superior melting and acts as a better binder to hold your Mini Parsnip Pancakes together.
  9. Monitor your pan temperature: Keep the avocado oil at a steady medium heat. If the pan gets too hot, the almond flour will burn on the outside before the raw parsnips have enough time to cook thoroughly on the inside.
  10. Use a cookie scoop for uniformity: Portioning the batter with a spring-loaded scoop ensures every pancake cooks at the exact same rate and looks perfectly uniform for presentation.

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