Crisp, sweet-savoury fritters with a cooling dip.
Serves 4 | Preparation: 20 minutes | Cooking: 20 minutes | Total: 40 minutes
Times include any chilling, resting or cooling stated below. Oven temperatures are conventional; reduce by 20°C for a fan oven.
Ingredients
500 g parsnips, coarsely grated
1 small onion, grated
2 eggs
4 tbsp plain flour
1 tsp ground cumin
¾ tsp salt
4 tbsp oil for frying
200 g plain yoghurt
2 tbsp chopped mint, dill or parsley
1 garlic clove, crushed
Method
Stir the yoghurt with the herbs, garlic and a pinch of salt. Chill.
Squeeze the grated parsnip and onion in a clean towel to remove excess moisture. Mix with the eggs, flour, cumin and salt.
Heat the oil in a wide pan. Drop in heaped spoonfuls, flatten gently and fry until deep golden on both sides, about 10 minutes in batches. Drain on paper.
Serve hot with the dip.
Variations and substitutions
Keep fritters warm in a low oven while you fry the rest. Try carrots or celeriac in place of parsnip.
Replace half the parsnip with grated carrot. Use a gluten-free plain flour blend if needed, checking the dip ingredients too.
Homegrown and seasonal produce
Use firm stored parsnips and scrub or peel them according to condition. Smaller roots are easier to grate; remove a very woody core.
Storage and freezing
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 5°C or below. Eat within 48 hours. Freeze suitable portions for up to 3 months; defrost in the fridge, use within 24 hours and reheat once until piping hot throughout.
Explore our growing guides and From Garden to Kitchen guide. Plan your next harvest with Your Growing Companion.
Stock photograph illustrating the ingredients or a serving idea.
