Crispy Parsnip Fritters

    1 hour 30 min

    These parsnip fritters are sweet and crisp and delicious with your Sunday roast. You can use swede instead of parsnips, if you prefer.

    1 person made this

    Serves: 8 

    • 450g parsnips, peeled and chopped
    • 30g butter
    • 1/2 small onion, finely chopped
    • 2 tablespoons plain flour or as needed
    • 250ml milk
    • 55g breadcrumbs
    • salt and ground black pepper to taste
    • 475ml vegetable oil for frying

    Prep:15min  ›  Cook:30min  ›  Extra time:45min  ›  Ready in:1hr30min 

    1. 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.
    2. 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.
    3. Combine the sauce, mashed parsnips and the breadcrumbs. Season the mixture to taste with salt and pepper; form mixture into round fritters
    4. 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.

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    Reviews in English (4)


    I'm afraid to look at the nutritional information... I think you undo all the benefits of eating parsnips by deep-frying them in oil... Still, these were heavenly!!!  -  21 Sep 2009  (Review from Allrecipes US | Canada)


    I think that the recipe is a bit high in fat, but then again many recipes are that, and its not the fat that is the worry, its the trans fats! Having said that, you could bake, or griddle fry these instead of deep frying. The value is using an under-appreciated vegetable, that most people turn up their noses at. The nutritional information wasn't that bad for the recipe, and was only 1.5 grams higher in fat than the Moroccan Vegetable Soup( with parsnips) and .6 grams higher in total carbs than the same soup. For me its the carbs that make or brake a recipe, being diabetic.  -  07 Oct 2009  (Review from Allrecipes US | Canada)


    The flavor is okay, but the texture was awful - just a soggy mess, with a crispy outer layer. On the second batch I tried adding more flour and bread crumbs, but still the same. And that was frying them for 20 minutes or so. Not gonna make these again. :-\  -  27 Feb 2012  (Review from Allrecipes US | Canada)