ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Corn and Parsnip Cakes

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.

Ingredients

  • 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

Nutrition Information

  • calories 152
  • caloriesfromfat 27 %
  • fat 4.6 g
  • satfat 2 g
  • monofat 1.5 g
  • polyfat 0.6 g
  • protein 5.2 g
  • carbohydrate 24.8 g
  • fiber 2.5 g
  • cholesterol 77 mg
  • iron 1.3 mg
  • sodium 378 mg
  • calcium 36 mg

How to Make It

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

  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.

  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.