Big Bunny’s Parsnip and Carrot Fritters

Frying fritters


2 parsnips, shredded
3 carrots, shredded
1/2 onion, finely diced
1 cup flour
1 tsp baking powder
salt and pepper, to taste
1 egg
2 tbsp olive oil
1/2 cup milk

olive oil sufficient for frying (1/4 inch in pan)


Shred vegetables, by hand or in a food processor, and set aside. Mix dry ingredients. Separately, mix egg, olive oil, and milk. Mix everything together in a large bowl until well blended. Batter mixture should be soft but hold together.

Heat oil on medium heat. Fill the bottom of a shallow bowl with flour, seasoned with salt and pepper. Drop a large spoonful of batter into the flour, flip, and gently form into a patty. Carefully place patty in hot oil and fry until bottom is golden brown, then flip and cook other side likewise. Flip again and cook each side for a few more seconds. Remove fritter from oil. Repeat until all batter is cooked into fritters.

Serve fritters plain or with ketchup or other dipping sauce, perhaps with a side of greens.


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