Parsnip-Scallion Pancakes

I love the slight sweet taste of parsnips. today I made the following quick, easy parsnip recipe which is from Vegan with a Vengeance, by Isa Chandra Moskowitz, Published by Marlowe and Company.

Parsnip-Scallion Pancakes
makes about 16 2-inch pancakes

4 cups shredded, peeled parsnips

1 cup finely chopped scallions

½ cup all-purpose flour

2 teaspoons canola plus extra for frying

½ teaspoon salt

a few dashes fresh black pepper

1/3 to ½ cups water

In a large bowl, combine the parsnips and scallions. Mix well. Add the flour, oil, salt, and pepper. Toss well to coat. Add1/3 cup of water and mix until the batter holds together when squeezed. Add more water if needed.

Preheat a heavy skillet over medium-high heat. Add oil to the pan to a depth of about 1/4 inch. Form about two tablespoons of batter into a ball, to form 2-inch wide pancakes. Add as many pancakes to the pan without crowding, leaving enough space to turn the pancakes over. Cook each side for about 2 ½ to 3 minutes until both sides are golden brown.

Drain on a brown paper bag, and serve hot.