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!