Ingredients
2
2 servings
- •1 cup grated peeled parsnips
- •2 small eggs
- •¼ cup finely chopped onion
- •1 tablespoon olive oil
- •½ teaspoon salt
- •½ teaspoon dried rosemary
- •1 pinch ground black pepper to taste
- •1 teaspoon sunflower oil, or more as needed
Instructions
- Combine parsnips, eggs, onion, olive oil, salt, rosemary, and black pepper together in a bowl until batter is combined and lumpy.
- 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.
Nutritional Facts
Per 2 servings
- Calories: 194
- Carbohydrate: 15g
- Fat: 13g
- Fiber: 4g
- Protein: 6g
- Sugar: 4g
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