Time: 30 min.
Complexity: easily
Quantity: 10 pcs.

Potato pancakes with parsnips under a caramel crust - a recipe from Ron Ben Israel.

Ingredients:

• 1 large (225-280 g) potato
• 1 tbsp. freshly squeezed lemon juice
• 2 medium parsnips (450g total)
• 1/4 cup premium flour
• 3 tbsp finely chopped chives
• 3/4 tsp salt
• 1/4 teaspoon black pepper
• 2 large eggs, lightly beaten
• Vegetable oil for frying
• Granulated sugar for sprinkling

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, lemon juice, parsnip root, flour, chives, eggs

We recommend

Preparation:

Step 1
• Peel the potatoes and grate them coarsely. Place them in a bowl, add lemon juice, and mix well. Peel the parsnips and grate them coarsely into another bowl. Place the grated potatoes on a towel, gather the ends together to form a pouch, and twist vigorously to squeeze out as much liquid as possible. Combine the potatoes with the parsnips, flour, chives, salt, pepper, and eggs, and mix well. Fry the pancakes in a medium frying pan with 1/2 cup vegetable oil over medium heat in two batches for about 2 minutes per side.
Step 2
• Sprinkle with granulated sugar before serving. To create a caramel crust, use a flambé torch or place the dish under the grill.

Votes: 1