RECIPE: PARSNIP FRITTERS + GARLIC YOGURT DIP
This recipe makes the most of two seasonal March UK ingredients - parsnips and leeks! Now you may have enjoyed parsnips with your Sunday roast baked in the oven, but have you ever had them as a fritter? - super crispy and they only take 10 minutes to make. Plus this simple meal can work anytime of the day - top with poached eggs and grilled tomatoes for an alternative brunch option, add to salad for a nutritious lunch, or as a side with your main meal.
Servings: Makes 6-7 fritters
Ingredients
Fritters:
The fritter ingredients before shaping into patties
250g grated parsnip
1 leek finely sliced
1 egg (lightly whisked)
2 tbsp chickpea flour
1 tbsp of fresh parsley chopped
2 tsp of lemon juice
1/2 tsp of ground cumin
Pinch of salt
For the dip:
3 tbsp of plain yogurt
1 tbsp of fresh parsley chopped
1 clove of garlic diced
1 tsp of olive oil
1/2 tsp of honey
Squeeze of lemon
Method
Start by making the dip. Add all the ingredients and stir together. Place in the fridge whilst you make the fritters.
Place the grated parsnips in a clean tea-towel and use to wring out any moister.
Heat olive oil in a large non-stick frying pan and sauté the leek until soft (approximately 3-4 minutes). Avoid charring the leek. Remove from the heat.
Place the parsnips to a large mixing bowl and add in the leeks and the remaining fritter ingredients. Mix well and test consistency by squeezing a heaped tbsp of the mixture between your hands and check that it holds together. If the mixture is to wet add extra flour (start with 1 tbsp) and if its too dry add more egg (start with 1/2 egg whisked). Once you have the right consistency, continue making the fritters shaping with your hands.
Using the same large frying pan, add olive oil and heat. Add the fritters, you may need to cook in two batches. Cook for approximately 3-4 minutes on each side on a medium heat. These can be delicate so turn gently. If you could in 2 batches you may need to add a little more oil each time.
Top tip: Don’t miss out step 2. This is an important step to ensure crispy fritters. Don’t have a teatowel you want to use? Place in a sieve and squeeze out the water using the back of a spoon.
