Parsnip Fritters

• Vegetarian
• Gluten free

• Produce

  • 1 Onion, small
  • 1 Parsnip

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Baking powder
  • 1 cup Cornmeal
  • 1 pinch Salt

• Oils & Vinegars

  • 1 Oil

• Dairy

  • 1/2 cup Milk

Found on inhabitedkitchen.com

Description

Ingredients

• 1 parsnip
• 1 small onion
• oil for pan (both initial saute and more for frying)
• 1egg
• 1/2 c milk
• 1 c cornmeal
• 1 t baking powder
• pinch salt

Directions

• Dice parsnip in small pieces. Chop onion.
• Heat a little oil in pan, and saute onion. Add parsnip, and saute briefly, then add a splash of water to the hot pan so it turns to steam. Cover and remove from heat to let the vegetables steam slightly, then cool (just enough that the residual heat wont cook the batter on contact.)
• Beat egg in a bowl, then add milk, and mix well. Stir baking powder and salt into cornmeal, then stir it into the egg mixture, and stir until smooth.
• Heat oil in pan for pan frying.
• Mix vegetables into batter, and drop in large spoonfuls into hot oil. Cook over medium heat until the batter on top starts to dry, at which point they will be set enough to turn over. Turn over, lower heat slightly, and cook until done. Then remove from pan, and put fritters on paper towels to drain excess oil.
• In a typical frying pan, this will take two batches.