SPICED PARNSIP FRITTERS
Ingredients
2 cups grated parsnip
1 chilli, deseeded and finely diced
1 Small onion, sliced thinly
3 Eggs
3 Tbsp chickpea (gram flour), rice or plain flour
3 Tbsp fresh coriander, chopped
3 Tbsp fresh parsley, chopped
Pinch cayenne pepper
Pinch turmeric
½ tsp cumin, ground
½ tsp coriander, ground
½ tsp garlic powder
½ tsp ginger
Cooking oil, as needed
Salt to taste and freshly ground pepper
Natural unsweetened yoghurt and lemons to serve
1 chilli, deseeded and finely diced
1 Small onion, sliced thinly
3 Eggs
3 Tbsp chickpea (gram flour), rice or plain flour
3 Tbsp fresh coriander, chopped
3 Tbsp fresh parsley, chopped
Pinch cayenne pepper
Pinch turmeric
½ tsp cumin, ground
½ tsp coriander, ground
½ tsp garlic powder
½ tsp ginger
Cooking oil, as needed
Salt to taste and freshly ground pepper
Natural unsweetened yoghurt and lemons to serve
Method
Whisk together eggs, flour, spices and fresh herbs. Add the grated parsnip and mix to combine. Season with salt and grind or two of pepper
Coat bottom of a heavy-based large fry pan with oil, heat to shimmering, add a dessert spoon size of mixture into the hot oil and fry until golden (about 3 minutes).
Flip carefully and continue to cook until crispy.
Remove from the pan and drain, sprinkle with a little sea salt flakes and serve with some zesty chutney, a little yoghurt and a squeeze of lemon.
Coat bottom of a heavy-based large fry pan with oil, heat to shimmering, add a dessert spoon size of mixture into the hot oil and fry until golden (about 3 minutes).
Flip carefully and continue to cook until crispy.
Remove from the pan and drain, sprinkle with a little sea salt flakes and serve with some zesty chutney, a little yoghurt and a squeeze of lemon.
Comments
Sweet parsnips combined with fragrant warming spice and fried until golden add a nice twist to this winter veg!Makes 24 small or 12 large
Thank you to WAIRUNA ORGANIC GARDENS for supplying the parsnip for the demonstration, and to BOUCHEE for their selection of chutnies and sauces
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