parsnip fritters

Parsnip and Kale Fritters

In Brief

Prep Time : 20 minutes

Cooking Time : 5 minutes

Serves : 30

It’s cold, it’s miserable and you want to eat something naughty but nice to munch on.

This is a take on the greasy burger, its creamy, buttery and the flavour has a lovely cayenne pepper kick to it. Don’t worry though, it’s still all ethical, local and in season!

Shopping List

  • Parsnips: 1kg
  • Onions: 1/2
  • Eggs: 4
  • Butter: 25g
  • Cream: 100ml
  • Milk: 100ml
  • Kale: 200g
  • Flour: 100g
  • Cayenne Pepper: 1tsp
  • Salt: pinch
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Cooking Instructions

1. Get your Kale washed and prepared by removing the spine. Boil some water, add some salt, submerge the kale and wait till the kale is cooked through, this is when it still has a bite but is not chewy. Drain the water and put the Kale in cold water to stop it cooking. Once cool, strain and chop finely then set to one side.

2. Peel your parsnips and separate from the core, chop up and steam/boil till tender. The core takes much longer to cook and has less flavour but if you are using good parsnips I dont feel that this is an issue, so I just chop the core up much smaller than the rest to make sure it all cooks at the same time.

3. Process up your parsnips and half the onion before adding the rest of the ingredients to the mix.

4. Always do a taste test for seasoning and to see if the batter may need more eggs or flour.

5. Cook with a little olive oil on a non-stick pan for 2 minutes on each side.

I Serve this recipe with a lovely home made ketchup in a big floury bun.

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