Ingredients
1
lb parsnips, peeled and shredded
1
medium sweet potato (8 oz), peeled and shredded
1/3
cup Gold Medal™ all-purpose flour
2
tablespoons chopped green onions (2 medium)
1
teaspoon baking powder
1/2
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
1/4
teaspoon freshly ground pepper
2
eggs, slightly beaten
6
tablespoons canola oil
3/4
cup sour cream
Additional chopped green onions, if desired
Preparation
In medium bowl, mix all ingredients except oil, sour cream and additional green onions until blended.
In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Scoop sweet potato mixture by 1/4 cupfuls into skillet; flatten slightly. Cook 4 minutes or until golden brown, turning once. Drain on paper towels. Repeat with remaining batter. Add remaining oil as needed to prevent sticking. Top with sour cream. Garnish with additional green onions.
