Recipes > Vegetables > Parsnips > Parsnip Fritters

Parsnip Fritters


Scrape and halve the parsnips, boil tender in salted water, mash smooth, picking out the woody bits; then add a beaten egg to every four parsnips, a tablespoonful of flour, pepper and salt to taste, and enough milk to make into a thin batter; drop by the tablespoonful into hot lard, and fry brown. Drain into a hot colander and dish.


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Vaughan's Vegetable Cook Book (1919).

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