Print
Parsnip Latkes
Servings: 4
Preparation Time: 15 minutes
Ingredients:
- 2 large pastured eggs (or 3 small)
- 4 cups grated peeled parsnips
- 2 green onions, sliced (all of the whites and light green parts)
- 1 heaping tablespoon of the greens (scallions), sliced
- 1/4–1/2 teaspoon garlic powder
- salt and pepper
- 1–2 tablespoon Expeller-Pressed Coconut Oil (no coconut taste), for the pan
Directions:
Whisk the eggs in a large bowl.
Add the parsnips, onions, scallions, and seasonings to the bowl of eggs and mix well.
Place coconut oil in a skillet and heat over medium-high heat.
Place about 1/3 cup of mixture into pan (about 3 will fit at a time) and pat down to form a pancake.
Cook until brown and flip to brown the other side. You want them to be crisp on the outside but still soft on the inside.
Recipe and photo submitted by Kate, Highlands Ranch, CO.
