MB

Parsnip and Parsley Root Fritters with Coriander Yoghurt

30 Minutes
Relatively simple

Parsnip and Parsley Root Fritters

• 2 large parsnips
• 4 parsley roots
• 1 medium brown onion
• 1 litre grape seed oil

Batter

• 8 tablespoons rice flour
• 4 tablespoons corn flour
• 1 tsp salt
• 2 teaspoon baking soda
• 1/2 cup water
• 2 tsp ground turmeric
• 1/2 tsp ground coriander
• 1 tsp fresh ginger - finely grated
• 1 clove fresh garlic - finely grated
• 1/2 tsp cayenne pepper
• 1/2 tsp freshly ground black pepper

Coriander Yoghurt

• 200 g full cream Greek Style yoghurt
• 1 bunch coriander
• 1 clove garlic
• 1/2 tsp fine salt
• 1/2 tsp freshly ground black pepper

4 people

Parsnip and Parsley Root Fritters

1. Whisk all of the batter ingredients together until smooth. 
2. Peel the parsnips, celery root and onion.
3. Cut the onion into half and then thin slivers.
4. Add to the batter. 
5. Remove the stalk from the root vegetables and then use a coarse grater to grate into the batter.
6. Mix well with a large spoon.
7. Heat the oil to 180°c.
8. Add the batter to the oil one tablespoon at a time.
9. Don’t crowd the oil and fry until golden (around 2 minutes) then turn over.
10. When golden on both sides place on a plate lined with absorbent paper.
11. Keep warm in a 50°c oven while frying. 
12. When all is fried, season with flaked salt and serve with the coriander dip on the side.

Coriander Yoghurt

1. Place the yoghurt into suitable sized bowl.
2. Wash the coriander well and dry well.
3. Chop finely stopping at the stalks.
4. Add to the yoghurt.
5. Use a fine microplane to grate the garlic into the yoghurt. 
6. Add seasoning and mix well.
7. Refrigerate until required.

To serve

Chef Tips

• Temperature is key, particularly when deep frying the fritters. If your oil is too hot, you will burn the outside. If your oil is not hot enough you will not get a golden crisp finish.
• Always buy fresh baking powder. It loses its potency when opened.