Parsnip Fritters

Oxmoor House
Pop these crisp little fritters in your mouth for a mild taste of parsnip with a hint of nutmeg. Serve them as a side dish or appetizer.
6 servings


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2 pounds parsnips, scraped and cut into 1 1/2
1/3 cup minced purple onion
1 large egg
1 egg yolk
1 tablespoon butter or margarine, melted
1 teaspoon ground mustard
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon grated nutmeg
1/3 cup all-purpose flour
Peanut oil


Cook parsnips in boiling water to cover in a large saucepan 20 to 25 minutes or until very tender. Drain well.

Process parsnips and next 8 ingredients in a food processor until pureed. Transfer mixture to a bowl; stir in flour.

Pour oil to depth of 2" into a large heavy skillet; heat to 375° over medium-high heat. Using 2 teaspoons, shape about 1 1/2 tablespoons parsnip mixture into a fritter by rounding mixture between edges of spoons. Drop fritters into hot oil, 6 at a time, and cook 2 to 3 minutes or until golden, turning once. Drain on paper towels.

Transfer fritters to a baking sheet; sprinkle lightly with salt, and keep warm in a 300° oven. Repeat with remaining mixture. Serve hot.

Created date

August 2009