Best 2 Parsnip Fritters Recipes

PARSNIP FRITTERS

Steps:

• Beat all ingredients together well.
• Drop by spoonfuls into heated butter or margarine, and brown quickly on both sides.

CAJUN PARSNIP FRITTERS ON BABY SPINACH

Steps:

• Bring the parsnips to a boil in a pan of salted water, then simmer for 10 to 15 minutes. You want them to be tender, but not mushy at all.
• Drain the parsnips and allow them to cool until they are handleable. Cut them diagonally into 2" long x 1/2" or 1/4" thick slices.
• Place the flour in a large mixing bowl and make a well in the center. Place the egg yolk into the well and mix it in with a fork, gradually pulling in the flour from the edges of the bowl. Begin adding the milk slowly, mixing all the while. Add salt, pepper and cayenne to taste. Beat mixture with a whisk until it's a smooth batter.
• Wash and dry the spinach leaves, and place them in a bowl.
• Combine the olive and walnut (if using) oils, sherry vinegar, salt and pepper (to taste) in a dressing cruet with a secure top. Set aside.
• Just before serving time, whisk the egg white to soft peak stage. Fold a little bit of the yolk batter into the whites, then fold the egg white mixture into the yolk batter.
• Heat an inch or two of cooking oil in a deep-sided heavy skillet until is shimmers but isn't smoking (or set a deep fryer to manufacturer's recommended temp) .
• While oil is heating, shake the dressing vigorously to combine, then toss the spinach and dressing together. Arrange the dressed spinach on 4 salad plates, then scatter the chopped walnuts over them.
• Once oil is hot, dip the sliced parsnips into the batter a few at a time, then fry them until puffy and golden. Drain them in a paper towel lined bowl and keep them warm while you fry the rest of the parsnips. Arrange the hot parsnips over the dressed spinach and serve immediately.