![](https://cdn.statically.io/img/www.allrecipes.com/thmb/tb6f9CdAM2pOFNP3eb8pRcngYgQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3834587-ca1661737ce64123b32d3a3bab7523b1.jpg)
Ingredients
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1 cup grated peeled parsnips
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2 small eggs
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¼ cup finely chopped onion
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1 tablespoon olive oil
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½ teaspoon salt
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½ teaspoon dried rosemary
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1 pinch ground black pepper to taste
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1 teaspoon sunflower oil, or more as needed
Directions
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Combine parsnips, eggs, onion, olive oil, salt, rosemary, and black pepper together in a bowl until batter is combined and lumpy.
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Heat sunflower oil in a heavy frying pan over medium heat. Spoon batter into oil and fry until pancakes are brown and crispy on the edges, 6 to 7 minutes per side.
Cook's Notes:
I used two small eggs but one large egg might be enough if you don't have small.
If the batter is not moist enough, add a tiny bit of liquid of your choice.
If you prefer a more traditional pancake, you can substitute ginger/cinnamon for the rosemary and leave out the onion.
Nutrition Facts (per serving)
194 | Calories |
13g | Fat |
15g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 194 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 2g | 12% |
Cholesterol 138mg | 46% |
Sodium 641mg | 28% |
Total Carbohydrate 15g | 5% |
Dietary Fiber 4g | 14% |
Total Sugars 4g | |
Protein 6g | 12% |
Vitamin C 13mg | 15% |
Calcium 55mg | 4% |
Iron 1mg | 8% |
Potassium 339mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.