Since we don’t eat roasts – there’s not much we can do with parsnips. I like a good tray of roasted root veg or a mash of them – but sometimes I just crave something different. These fritters are a good way to use them and can be a meal on it’s own (like for me, I could eat mountains of these fritters when they are freshly made), as a side dish or as appetiser. Even when the parsnips are a little bit old – this dish is still fine.
This is a vegetarian meal as you need eggs for this. For the dip though you can use plant based yogurt (or plain or Greek). Make sure you use a good handful of herbs: either mint, chives (I used chives) or dill. They would be also delicious with some horseradish aioli.
The good thing about this recipe, that you don’t have to pre cook the parsnip and the onions. Slicing them finely and the grating will help to cook through during the frying and the outer layer of the fritters will be lovely crispy. Make sure the oil is very hot when frying, so they don’t absorb the oil.
Enjoy – make sure you serve it immediately, whilst still piping hot, so they are at their peak crispiness.
These Parsnip Onion Fritters burst with flavour and with a herb yogurt dip they make a perfect light meal.
- 2 medium parsnips peeled and grated
- 1 small yellow onion sliced
- 1 small leek sliced
- 3 tbsp flour half all purpose and half corn flour is the best
- 2 large eggs beaten
- 500 ml vegetable oil for frying
- salt and pepper to taste
- 150 ml yogurt (plain, Greek or plant based)
- handful of fresh mint, chives or dill chopped
With this recipe no need to pre-cook the vegetables. Slice and grate the vegetables, place them in a mixing bowl. Add some salt and pepper. Mix in the flour, making sure the veg pieces are evenly covered. Add the eggs and mix them in well.
Heat the vegetable oil in a frying pan and fry the fritters - both sides for about 5-6 minutes, until they are crispy golden brown.
Mix some yogurt (greek, plain or plant based) with a handful of chopped chives or mint for the dip.
Serve immediately, whilst piping hot.