Crispy Parsnip Potato Pancakes with Smoked Fish and Caper Cream
Golden, crispy pancakes made from grated parsnips and potato, served with silky smoked fish and tangy caper sour cream. The earthy sweetness of parsnips pairs beautifully with the rich, smoky fish while fresh dill and red onion add bright contrast. Perfect for an elegant brunch or light dinner when you want something more sophisticated than regular potato pancakes. The make-ahead caper cream and ability to keep pancakes warm in the oven makes this ideal for entertaining.
Ingredients
- ¾ cup sour cream
- ½ cup red onion, grated, plus 2 tablespoons
- 2 tablespoons red onion, minced, for garnish
- 2 tablespoons fresh dill, chopped
- 2 tablespoons capers, drained
- 4 large parsnips, peeled and gratedsweet potato1:1root vegetable
different flavor profile, naturally sweeter
- 1 large baking potato, peeled and grated
- 1 large egg, beaten
- 2 tablespoons all-purpose flouralmond flour1:1gluten-freegluten-free
nuttier flavor, may be more fragile
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper, fresh ground
- vegetable oil, for frying
- 6 ounces smoked fish fillet, sliced, such as sable or salmonsmoked trout1:1pescatarian
similar texture and flavor
Instructions
- 1
Combine sour cream with grated red onion, dill and capers in a small bowl, then cover and refrigerate
- 2
Combine remaining grated red onion with parsnips and potato in a colander set in sink
- 3
Let stand for 15 minutes, then squeeze to remove excess liquid
- 4
Transfer parsnip mixture to a medium bowl and add egg, flour, baking powder, salt and pepper
- 5
Mix thoroughly
- 6
Preheat oven to 300 degrees
- 7
Heat vegetable oil in a large cast-iron skillet
- 8
Drop rounded tablespoons of pancake batter into skillet, spacing evenly and pressing lightly to flatten
- 9
Cook pancakes over moderate heat until browned and crisp, about 4 minutes per side
- 10
Drain pancakes on paper towel-lined platter, then transfer to baking sheet and keep warm in oven
- 11
Arrange 4 pancakes on each plate
- 12
Place smoked fish and dollop of caper sour cream alongside
- 13
Garnish with remaining dill and minced red onion and serve
Tips
Squeeze the grated vegetables thoroughly to remove moisture for crispier pancakes that hold together better
Keep cooked pancakes warm in a low oven so they stay crispy while you finish the batch
Press pancakes lightly when first added to the pan to ensure even browning and prevent falling apart
Good to Know
Store leftover pancakes covered in refrigerator for up to 2 days. Reheat in oven at 350F for crispness.
Caper sour cream can be made up to 1 day ahead. Grated vegetables can be prepared 2 hours ahead if well-drained.
Serve immediately while pancakes are warm and crispy with cold caper cream for temperature contrast.
Common Mistakes
Don't skip draining the grated vegetables to avoid soggy, falling-apart pancakes
Avoid overcrowding the pan to maintain oil temperature and ensure even browning
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
similar texture and flavor
FAQ
Can I make these pancakes ahead of time?
Pancakes are best served immediately for optimal crispness, but can be reheated in a 350F oven for 5 minutes to restore some texture.
What if I don't have smoked fish?
Try gravlax, smoked trout, or even crispy bacon. The key is having a rich, smoky protein to complement the earthy pancakes.
How long will the caper sour cream keep?
The caper cream will keep covered in the refrigerator for up to 3 days and actually improves in flavor as it sits.