Parsnip and Scallion Fritters

By mrspolanco77

Avoid roots with brown spots or lots of hairlike sprouts. Select medium uniformly shaped roots for easier prep. Refridgerate in the crisper for two weeks.

Ingredients

• 1 lb. peeled parsnips
• 1 cup thinly sliced scallions
• 1/4 cup flour
• 3/4 tsp salt/pepper
• 2 beaten eggs
• 2 T. vegetable oil
• 1/2 cup panko breadcrumbs

Details

Servings 25

Preparation

Step 1

Using food processor, shred 1 pound peeled parsnips in a large bowl, toss together the shredded parsnips, 1 cup thinly sliced scallions, 1/4 cup flour and salt adn pepper. Stir in two beaten eggs. In a large heavy skillet, heat 2 T. oil over medium high heat. Gently fold 1/2 cup panko breadcrumbs into parsnip mixture unil just combined. Working in batches and adding more oil as neede, drop round tablespoons full of the mixture into skillet 1" apart. Flatten slightly with spatula and fry, turning once until crisp and golden about 5 minutes.