- 1 cup grated peeled parsnips
- 2 small eggs
- 1/4 cup finely chopped onion
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon dried rosemary
- ground black pepper to taste (optional)
- 1 teaspoon sunflower oil, or more as needed
- Combine parsnips, eggs, onion, olive oil, salt, rosemary, and black pepper together in a bowl until batter is combined and lumpy.
- Heat sunflower oil in a heavy frying pan over medium heat. Spoon batter into oil and fry until pancakes are brown and crispy on the edges, 6 to 7 minutes per side.