Tuesday, 18 January 2011

Parsnip Fritters

Perfect for a warm snack or a starter.  Try a spiced yoghurt or mango chutney dip.

  • Parsnips should be firm and dry. 

  • Flavour and sweetness are increased by frost, so parsnips are better during mid/late winter.

  • Wrap in kitchen paper then put in a poly bag and store in the bottom of the fridge for up to two weeks.


1kg parsnips, peeled
salt and pepper
1 tsp ground cumin
1 tsp ground coriander
1 green chilli, finely chopped (optional)
1/2 onion, coarsely grated
2 eggs
25g butter, softened
25g plain flour

Quarter the parsnips lengthwise and remove the central woody core. Cook in boiling salted water until completely tender, then drain. Place the parsnips back in the saucepan and stir over a low heat, allowing them to dry. Then purée until smooth in a food processor.
Rinse the grated onion in a sieve, dry it and add to the parsnips along with the eggs, chilli, spices and butter. Add the flour, beating it in well. Season with salt and pepper.
Heat the oil for deep-frying over a med/high heat.  Spoon the parsnip mix into the hot fat.  Turn the fritters from time to time, until a deep golden brown. Once they are cooked, remove them from the hot fat, drain on kitchen paper and lightly salt. 
For the yoghurt dip
2 tbsp natural yoghurt, 1 tbsp double cream, 1 tsp medium curry powder or paste and 1 tsp mango chutney.

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