Parsnip Fritters

This is a recipe as found in a email from the First Alternative Co-op of Corvallis. Parsnips are a root vegetable that grows in the Willamette Valley during the winter. We're doing our best to eat more local food, so I had to try this out. It has an interesting mix of flavors that I enjoyed and Matthew was fairly ambivalent about. We used a large egg, slightly less milk, and 1 1/2 tsp of dried rosemary, and it turned out fine. I hope you enjoy the recipe if you try it!

Recipe: Parsnip Fritters

1 medium egg

1 pound parsnips, grated

3/4 cup milk

1/4 cup flour

1/2 tsp baking powder

1 tsp salt

1/2 tsp freshly ground black pepper

1/2 cup feta

1 tbsp fresh rosemary

2 tbsp butter or oil

Lightly beat the egg and milk in a mixing bowl and add grated parsnip, rosemary and feta. Mix dry ingredients in a separate bowl and stir into the wet ingredients. Put the butter in teaspoon-sized pats on a medium-hot griddle and scoop 1/3 cup of batter on top of each butter pat. Flatten slightly to form six 4” cakes. Allow the fritters to sizzle gently in the butter or oil until they are well-browned and crisp on the underside, about 5 minutes. Flip and cook 3 minutes more or until cooked through. Serve with homemade aioli & try adding your own fresh herbs for variations!