About this recipe:Enjoy parsnips in a whole new way. These fritters make a delicious addition to a roast, or use leftovers for a quick midweek meal.
500g parsnips, peeled and chopped
1/2 small onion, finely chopped
2 tablespoons plain flour, or as needed
salt and freshly ground black pepper to taste
500ml vegetable oil for frying
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Method Prep:15min › Cook:30min › Ready in:45min
Place parsnips in a large pot, and fill with enough water to cover. Bring to the boil, and cook until parsnips are tender, about 10 minutes. Drain parsnips and mash with a potato masher. Set aside.
Melt butter in a saucepan over medium heat. Add onions; cook and stir until onions are translucent, about 5 minutes. Whisk in the flour, and stir until the mixture becomes paste-like, about 5 minutes. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture forms a thick sauce, about 10 minutes.
Combine the sauce, mashed parsnips and breadcrumbs. Season the mixture to taste with salt and pepper; form mixture into patties.
Heat oil in a large, deep frying pan to 175 C. Fry patties, turning once, until browned on both sides, about 5 minutes per side. Drain on kitchen roll; serve hot.