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There’s not much we can do with parsnips apart from roasting them in quarters… But parsnips are really tasty, cheap and healthy winter veg, so it’s worth exploring more ways to enjoy them. I like a good tray of roasted root veg or a mash of them – but sometimes I just crave something different. These fritters are a good way to use them and can be a meal on it’s own (like for me, I could eat mountains of these fritters when they are freshly made), as a side dish or as appetiser. Even when the parsnips are a little bit old – this dish is still fine, you can just use up the slightly old parsnips from the bottom of the fridge. You know, me always the advocate of wasting less food!
Are parsnip fritters suitable for babies?
Yes, this parsnip and onion fritters are a great weaning food! They are tasty, crunchy and little hands can easily grab them. Naturally, you can reduce the amount of salt and pepper that you’d normally use. The sweetness of the parsnip will get babies loving this meal.
Are parsnip and onion fritters vegetarian?
This is a vegetarian meal as you need eggs for this. For the dip though you can use plant based yogurt (or plain or Greek). Make sure you use a good handful of herbs: either mint, chives (I used chives) or dill. They would be also delicious with some horseradish aioli.
Parsnip benefits
Parsnips are not just a delicious root vegetable; they also offer numerous health benefits. First and foremost, they are an excellent source of dietary fiber, which aids in digestion and helps maintain a healthy weight. Rich in vitamins such as C, K, and a variety of B vitamins, parsnips support a robust immune system and contribute to overall wellness. Additionally, they are packed with antioxidants that may help reduce inflammation and combat chronic diseases. Low in calories and high in nutrients, win-win!
Tips when making parsnip and onion fritters
The good thing about this recipe, that you don’t have to pre-cook the parsnip and the onions. Slicing them finely and the grating will help to cook through during the frying and the outer layer of the fritters will be lovely crispy. Make sure the oil is very hot when frying, so they don’t absorb the oil.
You can also add leeks along with the onions or swap onions for leeks entirely.
If you really want to avoid deep frying in oil, these fritters can be also made in air frier.
Enjoy – make sure you serve it immediately, whilst still piping hot, so they are at their peak crispiness.
Crispy Parsnip-Onion Fritters
Ingredients
For the fritters
- 2 medium parsnips peeled and grated
- 1 small yellow onion sliced
- 1 small leek sliced
- 3 tbsp flour half all purpose and half corn flour is the best
- 2 large eggs beaten
- 500 ml vegetable oil for frying
- salt and pepper to taste
For the dip
- 150 ml yogurt (plain, Greek or plant based)
- handful of fresh mint, chives or dill chopped
Instructions
- With this recipe no need to pre-cook the vegetables. Slice and grate the vegetables, place them in a mixing bowl. Add some salt and pepper. Mix in the flour, making sure the veg pieces are evenly covered. Add the eggs and mix them in well.
- Heat the vegetable oil in a frying pan and fry the fritters - both sides for about 5-6 minutes, until they are crispy golden brown.
- Mix some yogurt (greek, plain or plant based) with a handful of chopped chives or mint for the dip.Serve immediately, whilst piping hot.
1 comment
These look delicious! My husband loves onion bhajis so may make these for him