Recipe: Parsnip Pancakes with Lobster and Salsa Verde
Change up your appetizer game with this recipe from Ricardo
These parsnip pancakes go great with lobster, or you can leave them vegetarian.
- ¼ cup chopped fresh basil
- ¼ cup chopped cilantro
- ¼ cup chopped flat-leaf parsley
- ¼ cup olive oil
- 1 tbsp lemon juice
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp sugar
- ¼ tsp salt
- ¾ cup milk
- 2 eggs
- 1 cup peeled and grated potato
- ½ cup peeled and grated parsnip
- ¾ cup sour cream
- 2 cups fresh cooked lobster meat, cut into 1 inch pieces
- Lemon wedges, optional
In a bowl, combine all of the ingredients and season with salt and pepper. Set aside.
In another bowl, combine the flour, baking powder, sugar and salt. In a third bowl, whisk together the milk and eggs. Stir in the potato, parsnip and dry ingredients. In a large, lightly buttered non-stick skillet over medium heat, cook a few pancakes at a time, using 2 tbsp of batter for each pancake. Slightly spread the batter and gently flip when the edges are golden brown and bubbles have formed on the surface. Cook until golden brown and cooked through.
Top the pancakes with sour cream, salsa verde and lobster meat. Serve with lemon wedges if desired.