Parsnip-Herb Fritters with Garlic Yogurt Sauce
Servings: 14 servings
- 1 pound parsnips about 3 medium sized ones peeled
- ½ pound russet potato one large peeled
- 1 bunch of scallions about 1/3 cup diced, white and light green parts only
- 1 Tablespoon fresh lemon juice
- 1 ½ Tablespoons minced dill
- 1 ½ Tablespoons parsley minced
- 1 teaspoon fine sea salt
- ⅓ cup all purpose flour
- 2 large eggs lightly beaten
- ⅓ cup grapeseed oil for frying
Garlic Yogurt Sauce
- ½ cup plain goat milk yogurt or cows milk yogurt
- 2 Tablespoons minced dill
- 2 Tablespoons minced parsley
- 1 garlic clove minced
- 2 Tablespoons fresh lemon juice
- 1 teaspoon honey
- 2 Tablespoons extra virgin olive oil
- Salt + Pepper to taste
- Prepare the yogurt sauce by combining all the ingredients and whisking until smooth. Season to taste with salt and pepper. Cover and chill until ready to serve.
- Preheat the oven to 250°F. Prepare the vegetables by grating them on the large wholes of a box grater OR use the shredder attachment on a food processor. Transfer the grated vegetables to a dishtowel and wring out any moister (don't skip this part!) Let veggies sit for 1-2 minutes and then wring them out once more. The dryer you get them, the more crisp they'll be!
- Transfer the grated veggies to a bowl. Add scallions, herbs, salt and flour. Toss until well combined. Stir in the lightly beaten eggs and mix until everything is well incorporated.
- Heat grapeseed oil in a large skillet over medium-high heat. Working in batches, spoon scoops of the mixture into the skillet, flattening gently with a spatula. Cook until golden brown and crisp. About 3-4 minutes per side. Transfer cooked fritters to a baking sheet and keep warm in the preheated oven until ready to serve.
- Serve fritters with garlic yogurt dip and enjoy!
Memphis Herb Society