Parsnip fritters

[desperance]

Really, nothing could be simpler.

Peel your parsnips, cut them into chunks and boil same 'til done: on the order of twenty minutes, tho' it might be less.

Add salt and pepper, and mash same. Then stir in a finely chopped onion, a tablespoon of flour and an egg. Beat all together.

With floury hands, mould the puree into flattish cakes (it will be sticky: more flour! more flour!) and fry in hot lard (or oil, but I think it's crispier in lard) until crispy on one side; turn over, and crisp on the other.

I ate these last night with oxtail stew, and they were yummy. You could add spices, other vegetables, herbs. Whatever goes well with that sweet rootiness of parsnip.

Comments

[euphoricstimuli.livejournal.com]

I've tried that before & I always fall apart on the frying side (same problem with bubble & squeak patties too.) Even if I have the heat on really really low they still stick to the bottom & all the nice crispieness ends up on the bottom of the pan. I'm not sure whether its me, or the electric hobs being a pain as usual.

btw there is a big comunity on lj called cooking. You'd be very good on it.

[http://users.livejournal.com/la_marquise_de_/]

And presumably one could also use, say, turnips, instead? (Yes. I know. Heresy. But I prefer turnips.)

[gillpolack.livejournal.com]

Were you the reason the tail of a beef ended in my meat package today? I did a freezer stock up and left the choice of what my freezer had to the farmer and she has obviously been in communication with you, because otherwise why would tails occur twice in my life in such rapid succession?

[shewhomust.livejournal.com]

I have made parsnip fritters with walnuts in them - but my fritters do tend to disintegrate in the frying. I lose heart...