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Parsnip Fritters

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Parsnip Fritters

Ingredients

Directions

  1. Scrape the parsnips and soak them in cold salted water for 30 minutes.

  2. Boil the parsnips in salted water until tender, about 30 to 45 minutes for young ones and 15 to 30 minutes longer for old ones.

  3. If using old parsnips, peel and split them before boiling.

  4. Cut the cooked parsnips into finger strips.

  5. Dip the strips in a stiff batter and fry in very hot lard until puffed and brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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