1 cup grated peeled parsnips
2 small eggs
¼ cup finely chopped onion
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon dried rosemary
1 pinch ground black pepper to taste
1 teaspoon sunflower oil, or more as needed
Combine parsnips, eggs, onion, olive oil, salt, rosemary, and black pepper together in a bowl until batter is combined and lumpy.
Heat sunflower oil in a heavy frying pan over medium heat. Spoon batter into oil and fry until pancakes are brown and crispy on the edges, 6 to 7 minutes per side.
