Parsnip Fritters with Garlic Yogurt Sauce

Looking for a new and delicious way to enjoy parsnips - this is it! These parsnip fritters are infinitely customisable - add whichever grated root vegetables and herbs you like. Serve them alongside breakfast favourites like eggs and bacon, or with a Farm Fresh salad.

Parsnip Fritters with Garlic Yogurt Sauce

1 lb parsnips (about 3 medium sized ones) peeled
1/2 lb russet potato (one large) peeled
1 bunch of scallions (green onions) (about 1/3 cup) diced
1 Tbsp fresh lemon juice
1 1/2 Tbsp minced dill
1 1/2 Tbsp minced parsley
1 tsp fine sea salt
1/3 cup all purpose flour
2 large eggs, lightly beaten
1/3 cup grapeseed oil for frying

Garlic Yogurt Sauce:
1/2 cup plain goat milk yogurt (or cow's milk yogurt)
2 Tbsp minced dill
2 Tbsp minced parsley
1 garlic clove, minced
2 Tbsp fresh lemon juice
1 tsp honey
2 Tbsp extra virgin olive oil

Prepare yogurt sauce by combining all the ingredients & whisking until smooth. Cover & chill until ready to serve. Preheat oven to 250F. Prepare vegetables by grating OR shredding. Transfer vegetables to a dish towel and wring out any moisture. Let veggies sit for 1-2 minutes & wring them out once more. The dryer you get them the more crisp they'll be!

Transfer to a bowl. Add scallions, herbs, salt & flour. Toss until well combined. Stir in the lightly beaten eggs & mix until everything is well incorporated.Heat grapeseed oil over medium heat. Working in batches, spoon scoops of the mixture into the skillet, flattening gently with a spatula. Cook until golden brown & crisp. About 3-4 mins per side.

Serve fritters with garlic yogurt dip and enjoy!

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