Parsnip Fritters

These golden bundles of joy are a great appetizer treat during either the early summer or late fall parsnip harvest. Parsnip fritters are reminiscent of polpettes but are sweeter tasting and just a bit more fun! The parsnips, garlic shoots and oregano all arrived in our Week 2 CSA share from GVOCSA.

3 Parsnips, peeled & diced to cook faster
2 heaping tablespoons Sour Cream
5 Garlic Shoots, minced
1 sprig Oregano
1/4 Onion, minced
4 oz Chevre
Salt & Pepper to taste
Flour to dredge (approximately 2 cups)
Shredded Parmesan (1/4 cup)
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried basil

Bring a pot of water with parsnips to boil.  Cook until they are soft and mash with Sour Cream, Garlic Shoots, Onion, Chevre, Oregano. Add Salt & Pepper to taste.
Mix flour, garlic powder, onion powder, dried basil & parmesan together.
Form golf ball sized balls of parsnip mixture.
Dredge in parmesan flour blend.
Pat lightly to remove excess flour.
Heat enough oil to cover bottom 1/4 of each ball in a sauce pan on medium heat.
Fry until golden brown on each side, serve immediately.

Serves 4

June 6th, 2010
Derek Sung & Nicole Kone