Monday, October 25, 2010

RECIPE: Parsnip Fritters

Serves 4


3 Parsnips, peeled & diced to cook faster
2 heaping tablespoons Sour Cream
5 Garlic Shoots, minced
1 sprig Oregano
1/4 Onion, minced
4 oz Chevre
Salt & Pepper to taste
Flour to dredge (approximately 2 cups)
Shredded Parmesan (1/4 cup)
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried basil


Bring a pot of water with parsnips to boil. Cook until they are soft and mash with Sour Cream, Garlic Shoots, Onion, Chevre, Oregano. Add Salt & Pepper to taste. Mix flour, garlic powder, onion powder, dried basil & parmesan together. Form golf ball sized balls of parsnip mixture. Dredge in parmesan flour blend. Pat lightly to remove excess flour. Heat enough oil to cover bottom 1/4 of each ball in a sauce pan on medium heat. Fry until golden brown on each side, serve immediately.

Submitted by Laura Grund

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