Parsnip Fritters (Paleo)
As the weather gets colder, I turn to eating all sorts of roasted root vegetables. I recently discovered parsnips in my quest to vary up my vegetables as much as possible, and they are definitely the most undervalued winter root!
Well as soon as the weather turned colder, I added parsnips to the grocery list. My husband did the shopping and rather than coming back with 3 parsnips the size of carrots, he came back with 3 the size of my head! I knew I would roast a few, but even if you love a vegetable, the same recipe day and day can get boring. So I decided to spice it up and try fritters!
These fritters were just the answer. I had some throughout the week as snacks with coconut yogurt and fresh herbs, and they make a hearty breakfast when stacked with mustard, spinach and fried eggs.
4 cups shredded parsnips (I used the food processor)
2 tablespoons coconut flour
1 tablespoon herbs of choice (I used Oaktown Spice's fine herb mix)
Mix all ingredients together really well in a large bowl (I used my hands here).
Heat avocado oil on a skillet or large pan.
Meanwhile, form fritters with your hands, patting them into discs no thicker than 1/2 inch and put into pan.
Flip when golden brown on the bottom and continue to cook until golden brown on the second side. When done, put on a plate or cooling rack covered with a paper towel to catch the extra oil.
Add more avocado oil as needed for later batches.
These can be stored in the fridge, and reheat really well in the toaster oven!