Parsnip Fritters

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Boil the parsnips in salted water until they are done; make a batter of an egg, a spoonful of milk and flour, pepper and salt, and when the parsnips are cool enough to handle cut them in rounds, dip them in the batter and drop them into hot lard; fry a light brown, turn them and fry the other side. When brown on both sides, drain them from the grease. They are good, mashed like turnips.