Parsnip Pancakes

Ingredients

• 2 pounds parsnips peeled
• 1 teaspoon salt 
• 0.5 cup onion chopped
• 0.3 cup flour all-purpose
• 1 large eggs lightly beaten
• 1 tablespoon chives minced
• 2 tablespoons canola oil 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan

Directions

1. Place parsnips in a large saucepan and cover with water; add salt. Bring to a boil over medium-high heat. Reduce heat; cover and cook for 15-20 minutes or until tender.
2. Drain and place parsnips in a large bowl; mash. Stir in the onion, flour, egg and chives.
3. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed.
4. Drain on paper towels.