Serve these hash-brown-like cakes as a side dish with roasted meats; with a dollop of sour cream mixed with horseradish for an appetizer; or topped with a mixture of smoked trout or salmon, lemon mayonnaise, and diced celery for lunch.
- 1/4 pound sweet potatoes or yams
- 1/2 pound parsnips
- 2 cups ice-cold water
- 2 eggs
- 1/2 cup flour
- 1 tsp. finely minced fresh ginger
- vegetable oil for frying
Peel sweet potatoes and parsnips, and remove woody centers from parsnips, if necessary. Using the large holes on a grater, shred parsnips and sweet potatoes. Place in a bowl and pour water on top. Let soak for 20 minutes, then drain off water.
Use your hands to squeeze water out of shredded vegetables, then pat and squeeze with paper towels. Add eggs, flour and ginger. Stir to combine.
Pour vegetable oil into a cast-iron skillet to a level of 1/4-inch. Heat skillet over high heat until oil sizzles when you drop in 1 teaspoon of the vegetable mixture for a test.
Scoop or spoon vegetable mixture into a 1/3-cup measure. Invert into the hot oil, and use a spatula to flatten the mixture into a cake approximately 3 inches across. Repeat to fill, but not crowd, the skillet. Sprinkle each cake with salt. Fry until deep golden brown, approximately 3 to 4 minutes on each side. Drain on paper towels.
Makes 8 cakes.