1/2 cup red onion, grated 2 medium baking potatoes, peeled and grated 1 large parsnip, peeled and grated 1 large egg, lightly beaten 2 Tablespoons gf flour 3/4 teaspoon gf baking powder 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Vegetable oil for frying
Place grated red onion, potatoes, and parsnip in a colander, in the sink. Toss well. Let stand for about 15 minutes. Squeeze to remove any excess liquid.
Trasnfer to a medium bowl and add egg, flour, baking powder, salt and pepper. Mix thoroughly.
Preheat oven to 300 degrees F.
In a large heavy skillet heat 1/8" oil. Drop rounded tablespoons of pancake batter into hot oil, spacing pancakes evenly and pressing lightly to flatten. Cook pancakes over medium heat until browned and crisp, about 4-5 minutes per side.
Drain pancakes on a paper towel, then transfer to a baking sheet and keep warm in oven until ready to serve.
Parsnip adds a nice sweet flavor to these delicious potato pancakes.