Crispy Parsnip Fritters

    Crispy Parsnip Fritters


    Be the first to make this!

    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.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate