Parsnips are in season right now and as delicious as they are honey roasted they taste even better fried up into crispy Parsnip Fritter with Chilli Yogurt for that deliciously creamy, herby dip.
It’s a super simple meal that works any time of day, you could top yours with poached eggs and avocado for the yummiest brunch or put them with some salad in lunchbox for an amazing meal on the go.
Serves 4
Ready in 20 minutes
Good For Brunch, Lunch, Picnic, Student friendly
3 Medium parsnips, grated
2 spring onions finely chopped
½ lemon juiced
2 tbsp of chickpea flour
1 tbsp of dill, finely chopped
1 tbsp of parsley finely chopped
1 tsp of Maldon sea salt
2 eggs
Olive oil for cooking
YOGURT
150g of yogurt
1 tbsp of dill, finely chopped
1 tbsp of parsley finely chopped
1 garlic clove
2 tbsp of lemon juice
2 tbsp of Olive oil
½ tsp of Maldon sea salt
1 red chilli, finely chopped
Grate veg in dish towel, squeeze out the excess moisture
Mix the grated parsnip in with rest of the fritter ingredients
Add olive oil to a hot pan and fry a couple of tbsp of the parsnip mixture for a few minutes on each side
Mix the yogurt sauce together and serve with the fritters
My food philosophy is all about enlivening the hottest, happiest and healthiest you. It’s about keeping things simple and delicious so you don’t feel bored or deprived.
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