- 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
How to Make It
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.