Parsnip Fritters with Walnut and Blue Cheese Dip Recipe

A Very Simple and Tasty Snack
Yield: 4-6    Preparation Time:     Cooking Time:
These are perfect to serve as a warm snack and are not difficult to make. These fritters have the nutty caramel amber edges that are usually found when roasting the white roots of the parsnip.


1kg parsnips; peeled, quartered and woody core removed
½ onion, very finely chopped
25g plain flour
2 eggs
25g butter, softened
Salt and pepper
Oil, for deep frying

For the blue cheese walnut whip;
75g blue cheese, crumbled at room temperature
10 walnut halves, chopped into small pieces
100ml double cream
150ml mayonnaise
Juice of 1 lime
Pinch of cayenne pepper

Recipe Instructions

Prepare the parsnips.
Bring a pan of salted water to the boil and add the parsnips. Boil the parsnips until they are completely tender and then drain them. Put the parsnips into a saucepan and stir them over a low heat allowing them to dry. Once dry, place them in a food processor and puree them.

Make the parsnip mix.
Add the chopped onion, the eggs and the butter to the pureed parsnip. Beat in the flour and season with salt and pepper.

Make the whip.
Put the mayonnaise into a mixing bowl and whisk in the cheese, breaking it down until reasonably smooth. Add the lime juice, the walnuts and a pinch of cayenne pepper. Whip the cream into peaks and then gently fold it in to get the required whipped consistency.

Cook the fritters.
Preheat the oil to 180C. Spoon the parsnip mix into the hot oil and turn the fritters from time to time until they turn a deep golden brown. Once cooked, remove them from the oil and drain them on kitchen paper to remove the excess oil. Lightly salt the fritters.

Serve the fritters while still warm with the walnut whip.


Snacks and Starters