Parsnip Fritters
These golden, crispy parsnip fritters are a cosy twist on a classic. Made with fresh parsnips, onion, eggs, and a hint of curry powder, they’re perfect as a side dish or light vegetarian meal. Serve warm with a dip or salad for a comforting treat.
Servings 4
Calories 329kcal
Ingredients
- 2 stale bread rolls
- 500 g parsnips
- 1 onion
- Salt and black pepper
- 2 tsp mild curry powder
- 1 bunch of chives
- 4 eggs
- Breadcrumbs as needed
- 3 tbsp clarified butter or butter/ghee for frying
Instructions
- Cut the bread rolls into cubes and soak with 150 ml lukewarm water. Peel and grate the parsnips.
- Peel and finely dice the onion. Heat 1 tbsp fat in a pan and gently fry the onion with the grated parsnips until softened. Transfer to a bowl and let cool. Season with salt, pepper, and curry powder. Squeeze the bread cubes well, then add them with the eggs to the bowl.
- Mix everything together. Add enough breadcrumbs to form a smooth dough. Stir in the chopped chives. Taste and adjust seasoning. With damp hands, shape into small flat fritters.
- Heat the remaining butter in a pan. Fry the fritters on both sides for about 10 minutes until golden and crispy.
Notes
Oma’s Tips
Grandmother often varied this recipe: instead of parsnips, she sometimes used a mixture of grated carrot, parsley root, and celeriac (equal parts). In that version, she skipped curry powder and chives, and instead added plenty of chopped parsley and lovage.
Grandmother often varied this recipe: instead of parsnips, she sometimes used a mixture of grated carrot, parsley root, and celeriac (equal parts). In that version, she skipped curry powder and chives, and instead added plenty of chopped parsley and lovage.
Nutrition
Calories: 329kcal | Carbohydrates: 37g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 192mg | Sodium: 200mg | Potassium: 610mg | Fiber: 8g | Sugar: 7g | Vitamin A: 259IU | Vitamin C: 24mg | Calcium: 101mg | Iron: 2mg