Home › The Principles of Cookery › Parsnip Fritters

Parsnip Fritters

Boil four good-sized parsnips in salted water until quite tender. Drain them, beat them to a pulp, from which squeeze as much of the water as possible. Bind the parsnip-mash together by mixing smoothly with it an egg and a dessert-spoonful of flour. Make it into oval cakes with a spoon, and fry in hot dripping until they are lightly browned on both sides. Drain them on an inverted sieve, and serve neatly piled on a hot napkin. Time to boil the parsnips, an hour or more; to fry them, a few minutes. Probable cost, 6d. Sufficient for five or six persons.