A fantastic delicious way to eat parsnips, soft on the inside and crisp on the outside.
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A fantastic delicious way to eat parsnips, soft on the inside and crisp on the outside.
Peel then grate the parsnips on the fine setting of your box grater. Then coarsely grate the cheese.
Add to a bowl along with the rest of the ingredients and give it a good mix.
Heat a large non stick frying pan on a medium/high heat with a little drizzle of groundnut oil.
Spoon tablespoon amounts of the mixture into the pan, gently easing the mixture into a rough circle with the spoon. Cook for a minute, then flip and cook for a further minute or so until both sides are nice and golden. If they’re browning too quickly, turn the heat down a little. Depending on your pan size, fry in batches of around 5.
Serve with plain greek yoghurt for dipping. Suitable from 6 months – cut into strips to serve Store in the fridge for a couple of days or can be frozen for up to 3 months. Freeze in batches with baking paper between each fritter. Defrost in the microwave till piping hot or defrost and reheat in the frying pan.
