Rating: 3.5 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1

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

Recipe by Cooking Light December 2001

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
6 servings (serving size: 3 cakes)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

152 calories; calories from fat 27%; fat 4.6g; saturated fat 2g; mono fat 1.5g; poly fat 0.6g; protein 5.2g; carbohydrates 24.8g; fiber 2.5g; cholesterol 77mg; iron 1.3mg; sodium 378mg; calcium 36mg.
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