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

[gillpolack.livejournal.com]

A slow stew tempting me to work a bit longer so that it can cook to its fullest. I think that's the perfect thing for one of those summer nights when the weather turns chill. I shall make sure I have the ingredients on hand, ready (I always have juniper and often have small onions, anyhow - it's just a question of other stewish things). My turn to om-nom-nom.

[desperance.livejournal.com]

Rosemary is good also, and thyme of course (tho' I realise suddenly, I have no idea how easy or otherwise it is to maintain a herb garden in Australia...?). Carrots, baby turnips... As you say, stewish things.

[gillpolack.livejournal.com]

Herbs grow beautifully here, just not for me. No plants grow for me. They know I will cook with them and they announce "I'd rather die" and then they promptly kick the bucket.

[desperance.livejournal.com]

And yes, I too do that thing of putting something slow on to cook, with the argument that I have nothing to do now but work more. I'm doing it right this minute, indeed, one last half-page before the bigos...