Name: Parsnip Fritters
Ingredients: young parsnips or old parsnips; salt; Plain Batter (see recipe); deep lard for frying

Parsnip Fritters

Ingredients

young parsnips or old parsnips
salt
Plain Batter (see recipe)
deep lard for frying

Directions

Scrape the parsnips and soak them in cold salted water for 30 minutes.
Boil the parsnips in salted water until tender, about 30 to 45 minutes for young parsnips and 45 to 60 minutes for old ones. Peel and split old parsnips before boiling.
Cut the cooked parsnips into finger strips.
Dip the strips in the Plain Batter.
Fry the battered parsnips in very hot deep 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.