Carrot and Parsnip Pancakes

Cuisinart original

An alternative to the traditional potato pancake, spiralizing the vegetables gives this version a lacy look.

10 Pancakes

No nutrition information available

Assemble the Cuisinart® Spiralizer with thick julienne setting. Spiralize the carrot and the parsnip.
Stir the green onions, parsley, eggs, salt and pepper into the vegetables and toss all together in a larger bowl.
Using a ¼ cup measure, form patties out of the carrot/parsnip mixture. Be sure to squeeze out all excess liquid well with hands when forming. Reserve.
Put a large skillet over medium heat and add the olive oil. When the pan is hot and the oil shimmers, across the pan. add pancakes to the pan and cook in batches so that they are not crowded. Cook 2 to 3 minutes per side, until golden brown and crispy.
Drain on paper towels briefly before serving.

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