Parsnips and Rutabaga Fritters
Ingredients
- 1 cup raw parsnip, grated
- 1 cup rutabaga, rough chopped
- 1 carrot, grated (about ¼ cup)
- ¼ cup green onion, chopped fine
- 2 eggs
- ½ cup garbanzo bean flour
- ½ teaspoon baking soda
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne
- 1½ teaspoons sea salt
- Ground black pepper, to taste
- 1 to 3 tablespoons water, if needed
- Olive oil for frying
Instructions
- In a medium bowl mix the grated and chopped veggies with 2 eggs, then add garbanzo bean flour, baking soda, spices, salt and pepper and stir to incorporate. If it’s too thick, you can add 1 tablespoon at a time of water (up to 3 tablespoons) to loosen it up to create a pancake-like batter. In a large skillet over medium heat, with enough oil to cover the bottom of the pan, fry spoonfuls of the mixture in batches, 3 to 4 minutes on each side, until golden brown. Place fritters on a rack over a sheet pan in 200° oven until ready to serve. Great served with tahini sauce, aioli or crème fraiche or sour cream sauce.
Notes
Chefs notes:
If you don’t have the spices listed, be creative and use what you have on hand.
For a lower-fat alternative, bake the fritters on a lightly oiled pan at 400°F.
Cooking Tip: For more traditional pans like cast iron, stainless steel or ceramic, get the pan hot first, then add the oil and a pinch of sea salt to keep food from sticking.
