Name: Parsnip Fritters
Cuisine: American
Ingredients: 1 little butter; 1 pinch of salt and a slight sprinkling of pepper; 1 plate with some sifted flour on it; 1 tablespoonful of the parsnip in the flour and roll it about until well coated and formed into a ball; 1 sufficient number ready; 1 fritter; 1 delicate brown and serve hot; 1 covered dish; 1 of their great charms; 1 frying pan with a small quantity of lard and butter mixed

Original Recipe

Take three or four good-sized parsnips. Boil them until tender. Mash and season with a little butter, a pinch of salt and a slight sprinkling of pepper. Have ready a plate with some sifted flour on it. Drop a tablespoonful of the parsnip in the flour and roll it about until well coated and formed into a ball. When you have a sufficient number ready, drop them into boiling drippings or lard, as you would a fritter; fry a delicate brown and serve hot. Do not put them in a covered dish, for that would steam them and deprive them of their crispness, which is one of their great charms. These are also very good fried in a frying pan with a small quantity of lard and butter mixed, turning them over so as to fry both sides brown.

1

Take three or four good-sized parsnips.
2

Boil them until tender.
3

Mash and season with a little butter, a pinch of salt and a slight sprinkling of pepper.
4

Have ready a plate with some sifted flour on it.
5

Drop a tablespoonful of the parsnip in the flour and roll it about until well coated and formed into a ball.
6

When you have a sufficient number ready, drop them into boiling drippings or lard, as you would a fritter; fry a delicate brown and serve hot.
7

Do not put them in a covered dish, for that would steam them and deprive them of their crispness, which is one of their great charms.
8

These are also very good fried in a frying pan with a small quantity of lard and butter mixed, turning them over so as to fry both sides brown.

Original Recipe

Ingredients

Instructions