Crispy Parsnip Fritters

Crispy Parsnip Fritters


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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.


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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