Parsnip Fritters with Garlic Yogurt Sauce
One of my biggest regrets from last farm season is that we didn’t grow enough parsnips to overwinter. In all honesty, our parsnip crop was pretty lousy and we didn’t end up with the yields we had hoped for. I was pretty devastated because parsnips just so happen to be one of my favorite spring treats.
Thankfully, my father-in-law knows me pretty well and is aware of how much I adore this root vegetable. I first fell in love with parsnips six years ago when we were farming back east and my love for them is stronger than ever. If you read my post from a couple of weeks ago that featured Parsnip Fries with Garlic-Tahini Dip than you already know he sent me 10 pounds of parsnips from our old farm. Needless to say, I’ve been happily cooking up a storm with parsnips ever since!
These spring parsnip fritters with garlic yogurt sauce are divine. We loved them so much that we made them two nights in a row and to be honest, I think we’ll probably make them a third time this week because they are that good!
I picked up some really tasty goat milk yogurt at our local grocery store and loved the flavor and texture. You can substitute with plain cow’s milk yogurt but I’d suggest steering clear of greek style yogurt for this particular sauce.
Anyhow, I hope you all enjoy these fritters as much as we do. They highlight the flavors of spring in such a lovely way. Head to your local farmers market and pick up the ingredients. Happy cooking!
Parsnip-Herb Fritters with Garlic Yogurt Sauce
Prep Time: 15 minutes Cook Time: 15 minutes Serves: about 14Fritters
- 1 pound parsnips (about 3 medium sized ones) peeled
- 1/2 pound russet potato (one large) peeled
- 1 bunch of scallions (about 1/3 cup) diced, white and light green parts only
- 1 Tablespoon fresh lemon juice
- 1 1/2 Tablespoons minced dill
- 1 1/2 Tablespoons minced parsley
- 1 teaspoon fine sea salt
- 1/3 cup all purpose flour
- 2 large eggs, lightly beaten
- 1/3 cup grapeseed oil for frying
- 1/2 cup plain goat milk yogurt (or cows milk yogurt)
- 2 Tablespoons minced dill
- 2 Tablespoons minced parsley
- 1 garlic clove, minced
- 2 Tablespoons fresh lemon juice
- 1 teaspoon honey
- 2 Tablespoons extra virgin olive oil
- Salt + Pepper to taste
- Prepare the yogurt sauce by combining all the ingredients and whisking until smooth. Season to taste with salt and pepper. Cover and chill until ready to serve.
- Preheat the oven to 250F. Prepare the vegetables by grating them on the large wholes of a box grater OR use the shredder attachment on a food processor. Transfer the grated vegetables to a dishtowel and wring out any moister (don't skip this part!) Let veggies sit for 1-2 minutes and then wring them out once more. The dryer you get them the more crisp they'll be!
- Transfer the grated veggies to a bowl. Add scallions, herbs, salt and flour. Toss until well combined. Stir in the lightly beaten eggs and mix until everything is well incorporated.
- Heat grapeseed oil in a large skillet over medium-high heat. Working in batches, spoon scoops of the mixture into the skillet, flattening gently with a spatula. Cook until golden brown and crisp. About 3-4 minutes per side. Transfer cooked fritters to a baking sheet and keep warm in the preheated oven until ready to serve.
- Serve fritters with garlic yogurt dip and enjoy!
Notes*I cook with a taste and feel method. Use this recipe as a guide and adjust measurements and ingredients as necessary. Always taste test as you go. *This recipe is barely adapted from Bon Appétit