Get ready to transform the humble parsnip into a culinary masterpiece that will have your family begging for seconds! These crispy, golden Parsnip Cakes with Crispy Bacon are about to become your new obsession - a perfect blend of rustic British comfort food and gourmet home cooking that elevates a simple root vegetable into a show-stopping dish. Imagine biting into a perfectly crisp exterior that gives way to a tender, flavorful interior, topped with crumbled bacon that adds a smoky, irresistible crunch.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 2 cups parsnips, grated
- 1/2 cup flour
- 1 egg
- 1/2 teaspoon baking powder
- 4 slices bacon
- Salt to taste
- Pepper to taste
Instructions
- Wash and peel the parsnips thoroughly, then grate them using a box grater or food processor, ensuring uniform shredding.
- Place the grated parsnips in a clean kitchen towel and squeeze out excess moisture to prevent soggy cakes.
- In a large mixing bowl, combine the grated parsnips, flour, egg, baking powder, salt, and pepper. Mix well until a cohesive mixture forms.
- Heat a large skillet over medium-high heat and cook the bacon slices until crisp and golden brown, about 3-4 minutes per side. Remove bacon and set aside on paper towels to drain excess fat.
- In the same skillet with remaining bacon fat, form parsnip mixture into small patties, approximately 3 inches in diameter and 1/2 inch thick.
- Fry the parsnip cakes for 4-5 minutes on each side until golden brown and crispy, ensuring the interior is cooked through.
- Crumble the crispy bacon and sprinkle over the parsnip cakes before serving.
- Serve hot, optionally with a side of sour cream or applesauce for additional flavor.
Tips
- Moisture is the Enemy: Always squeeze out excess liquid from grated parsnips using a clean kitchen towel. This is crucial for achieving that coveted crispy exterior.
- Temperature Matters: Use a medium-high heat to ensure your parsnip cakes get a beautiful golden-brown crust without burning.
- Don't Overcrowd the Pan: Cook the parsnip cakes in batches to maintain the right temperature and prevent steaming instead of frying.
- Bacon Fat is Flavor Gold: Using the same skillet after cooking bacon adds an extra layer of delicious flavor to your parsnip cakes.
- Size Consistency: Try to make your patties roughly the same size to ensure even cooking.
- Serve Immediately: These cakes are best enjoyed hot and crispy, straight from the pan.Pro Tip: For an extra flavor boost, consider adding some fresh herbs like thyme or chives to the parsnip mixture, or serve with a dollop of herb-infused sour cream.
Nutrition Facts
Calories: 147kcal
Carbohydrates: 19g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 57mg
