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Rachael Ray's Potato Parsnip Pancakes is for Dinner.

Rachael Ray's Potato Parsnip Pancakes takes several minutes to prepare.

Rachael Ray's Potato Parsnip Pancakes takes several minutes to cook.

Rachael Ray's Potato Parsnip Pancakes makes 8 servings.

The ingredients for Rachael Ray's Potato Parsnip Pancakes are:

2/3 cup light olive oil or peanut oil, for frying
3 medium Idaho potato, peeled and shredded
1 small parsnip, peeled and grated
1 small onion, peeled
1 egg, beaten
1 tablespoon flat-leaf parsley, chopped
1 tablespoon chives, finely sliced
1 tablespoon dill, chopped
3 tablespoons matzo meal, all-purpose flour, or cracker meal
Salt and pepper

Here is how you make Rachael Ray's Potato Parsnip Pancakes:

Heat about 1/3 cup of oil over medium to medium-high heat. Drain the shredded potatoes and parsnip, pressing them down in a colander to get their moisture out. Place the mixture in a bowl; using a box grater, grate the onion directly into the potato mixture so the onion juices fall into the bowl as well. Add the egg, parsley, chives, dill and matzo meal to the bowl and season with salt and pepper. Combine and drop enough batter into hot oil to make 2 1/2-inch pancakes. Add more oil, as needed, and fry cakes in batches until deeply golden on each side. You will get about 16 pancakes. Drain cooked pancakes on paper towels and arrange on a platter. Serving Size: makes 16 pancakes, so roughly 8 servings Number of Servings: 8Recipe submitted by SparkPeople user CASSIERAE20.

The nutritional information for Rachael Ray's Potato Parsnip Pancakes is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 271.0

• Total Fat: 19.8 g
• Cholesterol: 21.7 mg
• Sodium: 47.8 mg
• Total Carbs: 21.6 g
• Dietary Fiber: 3.0 g
• Protein: 3.2 g