Potato pancakes with parsnip under caramel crust – recipe from Ron Ben Israel. Share with friends: 
Time: 30 minutes Difficulty: easy Quantity: 10 pcs. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 large (225-280 g) potato
- 1 tbsp. l freshly squeezed lemon juice
- 2 medium parsnip roots (total 450 g)
- 1/4 Art. premium flour
- 3 tbsp. l finely chopped chives
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 lightly beaten large eggs
- Cooking oil
- Granulated Sugar
Recipes with similar ingredients: potatoes, lemon juice, parsnip root, flour, chives, eggs
Recipe preparation:
- Peel the potatoes and grate on a coarse grater. Put in bowl, add lemon juice and mix well. Clean parsnip and rub coarsely into another bowl. Lay out grated potatoes on a towel, connect its ends to get pouch and twist tightly to squeeze as much as possible liquids. Combine potatoes with parsnips, flour, chives, salt, pepper, eggs and mix well. Fry the pancakes on pan medium size 1/2 tbsp. vegetable oil on average fire in two sets for about 2 minutes. from each side.
- Sprinkle with granulated sugar before serving. For education caramel crust use a torch for flaming or place the dish under the grill.
