Active Time
20 MIN
Total Time
35 MIN
Yield
Serves : 12 cakes

These crispy fried cakes made with sweet parsnips are a fun riff on potato latkes and make a great vegetarian starter. Plus: More Vegetable Recipes and Tips

How to Make It

Step 1    

Preheat the oven to 400°. In a medium bowl, toss the shredded parsnips with the tarragon, salt, pepper and rice flour. Add the egg and mix well. Form the parsnip mixture into 12 cakes.

Step 2    

In a large ovenproof nonstick skillet, melt the butter in the olive oil. Fry the parsnip cakes over moderate heat until nicely browned, about 1 1/2 minutes per side. Transfer the skillet to the bottom third of the oven and bake the parsnip cakes for about 15 minutes, or until cooked through. Serve warm, with sour cream.

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