MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Grover Cleveland Parsnip Fritter
Categories: Five, Vegetables, Herbs
Yield: 14 servings
16 oz Parsnips; peeled, trimmed
- in 2" lengths, thick
- rounds halved lengthwise
Salt
2 ts A-P flour
1 lh Egg; beaten
2 pn Fresh grated nutmeg
2 tb Lard, turkey fat or unsalted butter
- more as needed
Place the parsnips in a medium saucepan with salted
water to cover, bring to a boil and cook until the
parsnips are tender, about 8 minutes. Drain in a
colander.
Transfer the parsnips to a large mixing bowl. Use a fork
or potato masher to press the parsnips into a coarse
mash, discarding any sections that are tough and woody.
The yield is about 2 cups.
Stir in the flour, egg, salt to taste and the nutmeg, if
using, and stir to combine well.
Line a large plate with several layers of paper towels.
Heat the lard, turkey fat or butter in a large skillet
over medium-high heat. When the oil is hot, add the
parsnip mixture 1 spoonful at a time, pressing down on
it to form a round patty about 2 inches in diameter.
Work in batches so as not to crowd the skillet. Cook
until the patties are golden brown, about 2 minutes,
then turn them over and cook until golden brown on the
second side, about 2 minutes.
Transfer the cooked fritters to the paper towels to
drain. Repeat to fry all of the batter, adding fat as
needed. Serve the fritters warm.
Adapted from "The White House Cookbook," 1887.
RECIPE FROM:
https://www.washingtonpost.com
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