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     Title: Parsnip Fritters
Categories: Vegetables
     Yield: 14 Fritters

     7    Parsnips (1-1/2 lb)
   1/2 ts Salt
   1/2 ts Sugar
   1/8 ts Nutmeg; grated or ground
     1 ts Sack (sherry)
 1 1/2 ts Flour
     2    Eggs
     1    Egg yolk
   1/2 c  Whole milk
   1/2 c  Heavy cream
     3 tb Butter; for frying

 Peel the parsnips and cut them into small pieces (approximately 1").

 Put them in a pot filled with water and bring it to a boil. Reduce to
 a low simmer and boil for about 20 minutes (until parsnips are tender
 and easily pierced with a fork).

 Drain parsnips and put them in a large mixing bowl.

 Mash the parsnips until they have a regular consistency with no large
 chunks. Season this mash with salt, sugar, nutmeg, and sack. Add the
 flour and eggs. Finally, pour in the milk and cream and stir until a
 slightly chunky batter forms.

 Heat a cast iron skillet or large frying pan.

 Add butter to the skillet and lower the heat to medium. Use a 1/4 cup
 measure to pour cakes into the pan. (I could fit four cakes at a time
 in my twelve-inch cast-iron skillet.) Cook for 3 minutes on the first
 side and 2 minutes on the second side. The fritters should be golden
 brown and slightly crispy. Repeat this process until you have cooked
 all your batter. Make sure the pan is still buttery before you start
 each batch.

 Serve hot.

 Recipe by Marissa Nicosia

 Recipe FROM:
 <https://rarecooking.com/2020/11/21/parsnip-cakes-to-fry/>

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