Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Yukon Gold potatoes, peeled, cut into 1-inch pieces |
| 8 ounces | Carrots (about 2 large), peeled, cut into 1-inch pieces |
| 8 ounces | Parsnips (about 2 large), peeled, cut into 1-inch pieces |
| ¼ cup | All purpose flour |
| ¼ cup | Chopped fresh dill |
| ¼ cup | Chopped green onions |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| 2 larges | Eggs, beaten to blend |
| 10 tablespoons | (about) vegetable oil |
This recipe has been sent to you from the web site Epicurious. The URL of the site is
Carrots, parsnips, green onions and dill make the difference in these colorful pancakes. Mix some chopped dill and green onions into sour cream to pass alongside.
Preheat oven to 325 deg. F. Place baking sheet in oven. Using food processor fitted with medium grating disk, shred potatoes, carrots and parsnips. Place towel on work surface. Spread vegetables over. Roll up towel; squeeze tightly to absorb moisture from vegetables. Blend flour, dill, onions, salt and pepper in large bowl. Add vegetables; toss to coat.
Mix in eggs.
Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 2 heaping tablespoons batter per pancake into hot oil. Using spoon, spread to 4-inch rounds. Cook until brown, about 3 minutes per side.
Transfer to sheet in oven. Repeat with remaining batter, adding more oil to skillet by tablespoonfuls as necessary. Serve hot.
Makes about 12.
Bon Appetit, December 1995
Posted to JEWISH-FOOD digest V96 #098 From: bgl@...
Date: Sat, 7 Dec 1996 12:41:57 -0500