Scallions, sometimes called green onions or spring onions, are little onions that haven’t finished growing into large, mature onion bulbs. Scallions are milder in taste than fully grown onions, and they’re just now being harvested. Parsnips, however, are at their end for the year. They grow in late summer/early fall, and many farms overwinter them. While we’ve got both for the next week, try these potato parsnip scallion fritters!

I also just added a new staple to my pantry: ghee. This clarified butter is non-dairy, has a high smoking point, and adds tremendous flavor. I bought it from Full Moon Ghee out in Western Mass. They make an original, unflavored version, and four other versions that have sweet or savory flavors added. I used the Rosemary Garlic flavor for these fritters.

Parsnip Potato Scallion Pancakes

Makes 12 small pancakes

Total time: 25-30 minutes

In My Basket

2 large Russet Potatoes (from Tangerini’s Spring Street Farm, Millis MA)

3 medium Parsnips (from Tangerini’s Spring Street Farm, Millis MA)

3/4 cup Scallions (from Oakdale Farms, Rehoboth MA)

2 eggs (from Stearns Farm, Framingham MA)

2 tbsp Ghee (from Full Moon Ghee, Greenfield MA)

From the Pantry

2 tbsp all-purpose flour

salt and pepper, to taste

1. Wash and dry all fresh produce. Grate potatoes and wrap in a kitchen towel. Wring out as much liquid as you can, then transfer to a second, dry towel and set aside. Grate parsnips into a medium bowl, set aside. Thinly slice scallions and add to parsnips.
2. In a large bowl, add the eggs and the flour. Mix thoroughly. Wring out the potatoes again, then add the potatoes, parsnips and scallions to the large bowl. Salt and pepper to taste. Thoroughly mix.
3. Melt ghee in a large, non-stick skillet over medium heat. In batches, spoon a 1/3 cup of the potato mixture into the hot pan. Flatten with a spatula and cook until the edges are browned and crips, about 5 minutes on each side. Sprinkle with salt and transfer to a serving dish. Garnish with extra scallions and serve hot. Enjoy!

Alice Kathryn Richardson is a new media photojournalist and creator of The Clean Food Club. She previously spent two years working on Deserts in the District, a series of short-form documentaries exploring food access and hunger in Washington, DC. She is committed to supporting local and sustainable food businesses by telling their stories with photo and video. Follow her on Twitter @AKR_Pictures.