Sweet parsnips are combined with fragrant warming spice and fried until golden to add a nice twist to this winter vege!
Makes 24 small or 12 large fritters
Ingredients
2 cups grated parsnip
1 chilli, deseeded and finely diced
1 small onion, sliced thinly
3 eggs
3 Tbsp chickpea (gram) flour, rice or plain flour
3 Tbsp fresh coriander, chopped
3 Tbsp fresh parsley, chopped
Pinch cayenne pepper
Pinch turmeric
½ tsp cumin, ground
½ tsp coriander, ground
½ tsp garlic powder
½ tsp ginger
Cooking oil, as needed
Salt to taste and freshly ground pepper
Natural unsweetened yoghurt and lemons to serve
Method
Whisk together eggs, flour, spices and fresh herbs. Add the grated parsnip and mix to combine. Season with salt and grind or two of pepperCoat the bottom of a heavy-based large frypan with oil, heat to shimmering, add a dessert-spoon of mixture into the hot oil and fry until golden (about 3 minutes). Flip carefully and continue to cook until crispy. Remove from the pan and drain, sprinkle with a little sea salt flakes and serve with yoghurt and a little squeeze of lemon.
• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.
