GF Potato, Parsnip and Sauerkraut Pancakes
Parsnips are low in calories and high in fiber and carbohydrates. They have a sweet and nutty flavor that goes well with other vegetables in soups and stews. These winter root vegetables taste best after the first frost (good info for gardeners), exposure to cold weather converts its starch into sugar. My parents used to keep parsnip in the cold cellar for months covered with sand. Honestly, the last batch of them tasted the best.Because parsnips are too fibrous to eat raw, they are served cooked.
Sauerkraut adds extra zest to Potato pancakes, while the parsnip delivers a deep nutty flavor, making these pancakes a delightful snack that can be served for breakfast or as a part of an appetizer display to entertain your friends. The tanginess of the sauerkraut complements the richness of the potato, creating a unique flavor profile that is both comforting and intriguing. Whether enjoyed on its own or paired with a dollop of sour cream, these savory pancakes are sure to be a hit at any gathering, pleasing even the most discerning palates.
Eastern European traditional potato pancakes are quick to make and replace starch option for your entrée. Best of all, these great latkes are 100% gluten free.
Yield:15 - 20 pancakes
Ingredients:
3 parsnips, peeled and shredded on large holes grater
2 yellow flesh potatoes, peeled and shredded on large holes grater
3 large eggs, lightly beaten
1 small shallot, finely chopped and sautéed - cooled down
1/2 cup sauerkraut, finely chopped
1 bunch green onions or chives, sliced
1 cup potato flourdoen
salt and pepper for seasoning level of your choice
olive oil or sunflower oil for frying
sour cream as a condiment
Instructions:
Peel potatoes and shred them on the large holes of the box grater into a bowl of cold water. Repeat the same process for parsnip. Drain the potatoes and parsnip, rinse them with cold water, squeeze out with your hands all liquid as much as possible.
In large bowl, combine potatoes, parsnip, green onion, sauerkraut, eggs, potato flour, sautéed shallot and 1 tsp salt/ 1/2 tsp pepper. If the mixture is not holding together, add a little bit more of potato flour.
Heat up a frying pan with oil over medium-high heat. To speed up the process use two frying pans.
Place a tablespoon of potato mixture in the hot oil. Place as many pancakes as you can without crowding them. Press down each latkes with fork to flatten them down. Cook them 4 minutes on each side, turning once, until cooked through and nicely browned on each side.
Heat up oven on the lowest setting, using a slotted spatula, transfer cooked pancakes to a rack placed over a cookie sheet in the oven. Cook the remaining pancakes in the same way.
Serve potato pancakes with sour cream or accompanied with your entrée such as roasted chicken or haddock stuffed cabbage rolls.
Enjoy it! Smacznego!
