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Servings
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Ingredients
- 1 - 6 to 7 oz under-ripe Bosc pear quartered and cored
- 1 - 7 to 8 oz parsnip peeled and cut into 1 inch pieces
- 1 large egg beaten to blend
- 1 1/2 tbsp celery leaves chopped
- 1 1/2 tsp drained white horseradish
- 3/4 tsp Salt
- 1/2 cup panko
- vegetable oil for frying
Ingredients
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Instructions
- 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 cups into skillet; flatten to 1/2-inch thickness.
- Sauté until brown and cooked, about 4 minutes per side. Drain on paper towels.
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