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Parsnip Fritters

This time of year there are so many root vegetables in the share box and when you start experimenting with them the possibilities are endless.  This basic fritter recipe also holds endless possibility and I daresay you could use this recipe as a base for most of the items in the December and January Winter Boxes.  They are pretty much a latke without onions, and since the holidays are gone and we’re getting into the New Year I’m going to go with “fritter”.  You may have noticed these fritters are not identical.  On the right we have kohlrabi and on the left parsnip.  I can’t decide which I like better!  Try experimenting with the shredded root vegetable and see what you come up with, a combo would also work nicely.

Parsnip Fritter If you have a food processor with a shredding attachment you’ll want to use it.  If not, a little elbow grease works just fine.  After everything is grated wrapping all of the shreds in a towel squeezing all of the water out is essential.  The parsnip was barely watery-probably why it makes such awesome fritters.  The the kohlrabi was very watery, but works just as well after you squeeze out the water.  Squeeze out as much water as you can before mixing with 2 beaten eggs and the dry ingredients.

Parsnip Fritters3

When everything is combined fry in olive or canola until the edges are golden.  Cast iron will yield the best results, but your favorite heavy bottom pan will do.  Don’t over crowd the pan, and don’t be afraid to let the edges get toasty brown, you want to to ensure the insides are done.  Fritters are the perfect vehicle for dip, and we enjoyed ours with a horseradish aioli and sprinkle of lemon zest.

Parsnip Fritter

Parsnip Fritters

4 Cups grated parsnips or kohlrabi (about 4 parsnips depending on the size or 1 large kohlrabi)

1/4 cup all purpose flour (Gluten Free All Purpose, Whole Wheat, and Spelt Flour will all work)

2 eggs

1 tsp baking powder

1/2 tsp salt

as much fresh grated black pepper as you like

oil for frying (olive, canola, or peanut)

After grating parsnips in a food processor or on a box grater, wrap in a towel or cheesecloth and squeeze out as much water as possible.

Beat two eggs.  Mix dry ingredients together.  Combine parsnips with eggs and dry ingredients.

Heat a thin layer of oil in a cast iron skillet over medium high heat until shimmering.  Scoop mixture with a 1/4 cup (or smaller scoop if desired) flattening with spatula.  Fry fritters over moderately high heat until the edges are golden,  flip and cook until golden on the bottom. Drain on paper towels. Repeat with the remaining parsnip mixture, adding more oil to the skillet as needed.

Horseradish Aioli

1/2 cup of mayonnaise

1 tsp – 1 tblspn horseradish (you decide the heat!)

1 tsp lemon juice

salt + pepper to taste

a few shaves lemon zest (optional)

Mix together mayonnaise, horseradish, and lemon juice.  Add salt, pepper and lemon zest to taste.


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