Parsnip Fritters

A fantastic delicious way to eat parsnips, soft on the inside and crisp on the outside.


  • 3 medium parsnips
  • 85g grated medium strength cheddar cheese – optional (*Vegan cheddar)
  • 2 medium eggs (can sub for flax eggs)
  • 1 tsp of baking powder
  • A little grinding of black pepper
  • 100g of self raising flour (**Gluten free flour)
  • 120ml of milk (cows or plant based)


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.

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