About this recipe:These parsnip fritters are sweet and crisp and delicious with your Sunday roast. You can use swede instead of parsnips, if you prefer.
450g parsnips, peeled and chopped
1/2 small onion, finely chopped
2 tablespoons plain flour or as needed
salt and ground black pepper to taste
475ml vegetable oil for frying
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:30min › Extra time:45min › Ready in:1hr30min
Place parsnips in a large saucepan 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 the breadcrumbs. Season the mixture to taste with salt and pepper; form mixture into round fritters
Heat oil in a large, deep frying pan to 180 degrees C. Fry fritters, turning once, until browned on both sides, about 5 minutes per side. Drain on kitchen towels; serve hot.