- Servings : 16 fritters
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
A recipe for parsnip fritters was published in 1887 and was used on the Thanksgiving menu at the White House in the late 1880’s. I have adapted this recipe inline with fritter recipes used during the food rationing in Britain during and after the Second World War, although those used Spam and corned beef. The difference with the US recipe is that only 2 teaspoons of flour are used. I think the US version would go really well with a Sunday roast dinner. The British version has more of a batter and would work well with bacon and eggs or on their own with a suitable dip.
- 400g parsnips, peeled and cut into 3 cm cubes
- 20g self raising flour
- 1 egg
- 2 tbsp vegetable oil
- pinch of salt
Boil the parsnips in water over a medium heat for about 10 minutes until just soft. Drain and place the parsnips into a bowl and then crush them with a fork.
In a bowl mix the flour, egg and salt until it forms a batter.
Add the parsnips to the batter and mix well.
Heat the oil in a non-stick frying pan over a medium heat.
Add one tablespoon of the parsnip mixture at a time to the pan and fry each one for about 2 minutes and turn over when the bottom is golden brown.
Press down lightly with the back of a spoon to flatten, if necessary, and fry for a further 2 minutes, until the second side is golden brown.
Remove from the pan and place on kitchen paper to remove the excess oil. Serve hot or eat cold as a snack.