Reminiscent of corn fritters, this skillet-cooked side dish features the additional sweetness of parsnips.
1 cup chopped parsnip (about 4 ounces)
1 (15 1/4-ounce) can whole-kernel corn, drained
1/3 cup all-purpose flour
1/4 cup 2% reduced-fat milk
1 tablespoon sugar
1/2 teaspoon salt
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh chives
1 tablespoon butter, divided
How to Make It
Cook parsnip in boiling water 12 minutes or until very tender; drain. Cool to room temperature.
Place corn in a food processor; pulse 3 to 4 times or until chopped. Lightly spoon flour into a dry measuring cup; level with a knife. Add parsnip, flour, and next 4 ingredients (flour through eggs). Pulse 3 to 4 times or until combined. Stir in chives.
Heat 1 teaspoon butter in a large nonstick skillet over medium-high heat. Drop batter by heaping tablespoonfuls to form 6 cakes. Cook 2 minutes on each side or until golden brown. Repeat procedure with remaining butter and batter.