Parsnip Fritters

Oxmoor House
6 servings or 12 appetizer servings


+ Add To Shopping List
1 pound parsnips, scraped
1 teaspoon lemon juice
1 1/4 cups all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon baking powder
Dash of salt
3/4 cup milk
1 egg, beaten
Vegetable oil


Soak parsnips in cold water 30 minutes. Drain; cut into 3- inch strips.

Combine parsnips, lemon juice, and a small amount of boiling salted water in a medium saucepan. Cover, and cook 10 minutes or until parsnips are tender. Drain well.

Combine flour, sugar, baking powder, and salt; stir well. Add milk and egg; beat until smooth.

Dip parsnip strips into batter; fry in deep hot oil (375°) until golden, turning once. Drain well on paper towels.

Serving Suggestion: Serve Parsnip Fritters with Mustard Dip Sauce.

Created date

February 2010