Corn and Parsnip Cakes

Photo: Karry Hosford

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

Yield: 6 servings (serving size: 3 cakes)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 152
  • Calories from fat: 27%
  • Fat: 4.6g
  • Saturated fat: 2g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 5.2g
  • Carbohydrate: 24.8g
  • Fiber: 2.5g
  • Cholesterol: 77mg
  • Iron: 1.3mg
  • Sodium: 378mg
  • Calcium: 36mg

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

Preparation

  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.
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