|(Food Styling/Lisa Falso; Debee Tlumacki for The Globe)|
Makes about 24
The Hanukkah tradition is to fry foods such as fritters, pancakes, and doughnuts in oil, but what goes in the mix is your choice. Parsnips add a sweet-nutty flavor and starchy texture, which pairs well with crisp carrots. A hint of nutmeg brings a floral spice. Serve with sour cream mixed with scallions.
|1 1/4||pounds (about 6 medium) parsnips, trimmed|
|1||pound (about 5 medium) carrots, trimmed|
|1||medium onion, finely chopped|
|4||eggs, lightly beaten|
|1 1/4||teaspoons kosher salt|
|1/4||teaspoon black pepper|
|Pinch of freshly grated nutmeg (optional)|
|5||to 6 tablespoons canola or vegetable oil|
2. In a food processor fitted with the grating disk, grate the parsnips and carrots. (You should have 8 to 9 packed cups.) Place the shredded vegetables in a large bowl. Stir in the onion, eggs, flour, salt, pepper, and nutmeg, if using.
3. In a large skillet, heat 1 1/2 tablespoons of the oil over medium-high heat. When the surface shimmers, use a 1/3-cup measuring cup to transfer 5 scoops of batter to the skillet. Gently press them with the back of a spatula so they’re 1/2-inch thick. Cook without disturbing for 3 minutes or until the bottoms are nicely browned.
4. Turn and continue cooking for 2 minutes or until the bottoms are nicely brown. Transfer to a paper towel-lined plate to drain. Then set them on the baking sheet in the oven to keep warm. Continue making pancakes, adding 1 1/2 tablespoons oil to the pan for each batch. Serve with scallion sour cream.
|1||cup regular or low-fat sour cream|
|2||scallions (green part only) finely chopped|
|Salt and black pepper, to taste|
|Dash cayenne pepper, or to taste|
2. Taste for seasoning and add more salt and pepper, if you like. Cover and refrigerate until serving.