Italian Parsnip Fritters
Crispy fritters filled with roasted parsnip and served with a side of tangy aioli. A creative Italian twist on traditional potato fritters.
Ingredients
- ●2 large parsnip
- ●1 cup all-purpose flourfor dusting
- ●1/2 cup parmesan cheese
- ●2 eggs
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Peel and dice the parsnip, then toss with 2 tablespoons of olive oil, salt, and pepper. Roast in the oven for 20-25 minutes, or until tender.
- 3
In a large bowl, combine the flour, parmesan cheese, and a pinch of salt and pepper.
- 4
In a separate bowl, whisk together the eggs.
- 5
Once the parsnip is done roasting, let it cool slightly, then mash in a bowl with a fork.
- 6
Add the mashed parsnip to the flour mixture and stir until just combined.
- 7
Add the eggs to the mixture and stir until a dough forms.
- 8
Using your hands, shape the dough into small patties, about 1 1/2 inches (3.8 cm) in diameter and 1/2 inch (1.3 cm) thick.
- 9
Heat about 1/2 inch (1.3 cm) of olive oil in a large skillet over medium-high heat.
- 10
When the oil is hot, add a few of the fritters to the skillet (do not overcrowd) and cook for 3-4 minutes on each side, or until golden brown.
- 11
Drain the fritters on paper towels and serve hot with a side of aioli for dipping.