Serve with chopped celery leaves and horseradish mixed into sour cream. Look for panko at Asian markets and in the Asian foods section of supermarkets.
Recipe information
Total Time
30 minutes
Yield
Makes 8 to 10 servings
Ingredients
1 6- to 7-ounce underripe Bosc pear, quartered, cored
1 7- to 8-ounce parsnip, peeled, cut into 1-inch pieces
1 large egg, beaten to blend
1 1/2 tablespoons chopped celery leaves
1 1/2 teaspoons drained white horseradish
3/4 teaspoon salt
1/2 cup panko (Japanese breadcrumbs)
Vegetable oil (for frying)
Preparation
Using coarse grating blade, shred pear in processor. Transfer to paper towels; squeeze very dry. Transfer to large bowl. Shred parsnip in processor; add to pear. Mix in next 4 ingredients, then panko and a sprinkle of black pepper. Coat bottom of large skillet with oil; heat over medium heat. Drop batter by packed 1/4 cupfuls into skillet; flatten to 1/2-inch thickness. Sauté until brown and cooked, about 4 minutes per side. Drain on paper towels.
Nutrition Per Serving
Nutritional analysis per serving: 202 calories
14.3 g fat (1.3 g saturated fat)
42.4 mg cholesterol
17.0 g carbs
3.3 g dietary fiber
5.5 g total sugars
13.7 g net carbs
2.5 g protein
#### Nutritional analysis provided by Self
