Photo: Karry Hosford
Yield
6 servings (serving size: 3 cakes)

Reminiscent of corn fritters, this skillet-cooked side dish features the additional sweetness of parsnips.

How to Make It

Step 1

Cook parsnip in boiling water 12 minutes or until very tender; drain. Cool to room temperature.

Step 2

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.

Step 3

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.

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