Parsnip Fritters


10 medium-size parsnips (about 2 pounds), washed and peeled
6 tablespoons unsalted butter
Kosher or sea salt
Freshly ground black pepper
Vegetable oil
1 cup (approx.) flour


Bring a large pot of salted water to boil. Add parsnips and boil 30-40 minutes or until softened. Drain.

When cool enough to handle but still warm, mash parsnips with butter. Season to taste with salt and pepper.

Form parsnips into round patties, each 1-½ inches wide by ½ inch thick. Refrigerate 20 minutes.

In a medium-size frying pan over medium-high heat, add oil to coat pan generously. Dredge parsnips in flour and fry to a golden-brown on both sides.

Remove to a plate lined with a paper towel, and season to taste with salt while still hot. Serve immediately.


10 servings

Preparation Time

20 Minutes

Total Time

40 Minutes

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