Parsnip and carrot fritters for light nibbles.
These were not binding as well as I had expected, so I decided to add some chickpea flour to the mixture. When made these were served warm with the sweet garlic chilli sauce left over from the Spiced Sweet Potato Wonton Potstickers.
I am sharing these with Haalo for Weekend
Herb Blogging #308. WHB was the first blogging event I ever participated in, so its exciting to learn that this week WHB turns 6. It was originally founded by Kalyn.
Parsnip - Carrot
and Spring Onion Fritters
16 x 2 inch fritters
Parsnips, peeled and shredded
200g Carrots, peeled and shredded
75g spring onions, sliced
50g plain flour
2 teaspoons rapeseed oil, plus extra for frying
Salt and pepper to taste
In a large
bowl, combine the parsnips, carrots and spring onions. Mix well. Add the flours,
oil, salt and pepper. Toss well to coat. Add the water and mix until the batter
holds together when squeezed. Add more water if needed.
Preheat a heavy skillet over medium-high heat. Add oil to the pan to a depth of
about 1/4 inch. Form about two tablespoons of batter into a ball, to form
2-inch wide pancakes. Add enough batter to the pan without crowding, leaving
enough space to turn the fritters over. Cook each side for about 2 ½ to 3
minutes until both sides are golden brown.
Drain on kitchen towels and eat immediately. Adapted from Vegan with a Vengeance by Isa Chandra Moskowitz.