Ingredients
1 yellow onion, grated on the large holes of a box grater, or minced
Finely grated zest of 1 orange
1 1/2 teaspoons coarse salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1/3 cup all-purpose flour
1 1/2 pounds (about 5 medium) parsnips, peeled and grated on the large holes of a box grater
1/2 pound (1 medium) russet potato, peeled and grated on the large holes of a box grater
Peanut oil, for frying
Pink Applesauce for Latkes (optional) or pear sauce, for serving
Sour cream, for serving (optional)
Preparation
In a large bowl, combine onion, orange zest, salt, cayenne, and black pepper. Add eggs, and stir until incorporated. Stir in flour until mixture is smooth. Add parsnips and potato, and toss until combined and evenly coated.
Fill a large, heavy-bottom skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; the oil should sizzle upon contact.)
Working in batches so as not to crowd skillet, carefully spoon about 2 tablespoons batter into oil for each pancake. Lightly tamp down to flatten. Cook until golden on each side, 2 to 3 minutes, turning once. Using a slotted spatula, transfer to drain on a paper-towel-lined wire rack, and repeat with remaining batter. Serve immediately with applesauce or pear sauce and sour cream, if desired.
