Parsnip Latkes

I made mashed parsnips last week with turkey meatloaf, as a healthier alternative to mashed potatoes. I thought they were delicious. My daughter thought eh, so I had leftovers to play around with. These latkes were a result she loved. Still more diet friendly than potato latkes, and certainly more creative. The parsnips have built in flavor since I boiled them in vegetable stock prior to mashing. Great trick to infuse flavor.

Ingredients:

4 large parsnips or 6 medium, peeled and cut into one inch chunks

Two eggs

3 to 4 tbsp quinoa flour

Salt, and pepper, garlic powder

Box of vegetable stock

Vegetable oil or good frying oil (canola, safflower).

Boil the stock or a pot of salted water. Add cut parsnips and boil until tender enough to mash but not soggy mush. Drain parsnips and put in a large bowl. Mash, leaving some chunky texture if desired. Add eggs, quinoa flour, enough that the mixture is dry enough to withstand being shaped without falling apart. Season with salt, pepper, and garlic powder. Start with less then taste and adjust seasonings. Heat 1/4 cup oil well in a large frying pan. Shape into small patties and dry until golden brown on each side, a couple minutes each side. Flip gently but swiftly with a spatula. Drain in single layers on paper towels to remove excess oil. These would be nice with a dollop of sour cream or fresh guacamole on top. I like them as is. Enjoy!