Parsnip Fritters

For something as simple to do as these were, they were crazy-good. We're going to have to go out and buy some more parsnips. Parsnips are softer than carrots and don't grate quite so easily, but they aren't particularly difficult. Also, watch them carefully as they cook - they will go from beautifully done to burnt fairly quickly. I took my eyes off them and one batch got a little too dark. I photographed them good side up, of course. I thought the burntish ones would be used for photographic purposes only but the other ones were so tasty I ate them too and they weren't half bad. (Not that burnt.)

3 to 4 servings
20 minutes prep time


225 grams (1/2 pound) parsnips (2 large)
1/4 teaspoon salt
fresh ground black pepper to taste (lots!)
1/4 cup flour
1 large egg
1/4 cup buttermilk

1/4 cup oil to fry

Peel the parsnips and grate them quite finely; they will cook better than if they are coarse. Toss them with the salt, pepper and flour. Mix in the egg well, then mix in the buttermilk to make a smooth batter.

Heat the oil in a large skillet over medium-high heat. Put the batter in by spoonfuls to form small patties; you should get 6 to 8 of them, although you could make them even smaller if you like. When you see the edges start to look brown, turn them over and cook them on the other side. They cook very quickly - 2 or 3 minutes will do each side.

When they are done, blot them briefly on paper towel and serve at once.




Last year at this time I made Seedy Wild Rice, Apple & Cranberry Salad.