Hot parsnip fritters on baby spinach recipe

Recipe for hot parsnip fritters on baby spinach in our easy vegetarian recipes collection.

Recipe ingredients

• 2 large parsnips
• 1 cup plain flour
• 1 egg, separated
• 1/2 cup milk
• 4 ounces baby spinach leaves, washed and dried
• 2 tablespoons olive oil
• 1 tablespoon walnut oil
• 1 tablespoon sherry vinegar
• 1 tablespoon coarsely chopped walnuts
• Salt, freshly ground black pepper and cayenne pepper

How to make hot parsnip fritters on baby spinach

• Peel the parsnips, bring to the boil in a pan of salted water and simmer for 10 to 15 minutes, until tender but not in the least mushy.
• Drain, cool and cut diagonally into slices about 2 inch.
• Put the flour in a bowl and make a well in the centre.
• Put the egg yolk in the well and mix in with a fork.
• Add the milk, while continuing to mix in the flour.
• Season with salt and black and cayenne peppers, and beat with a whisk until the batter is smooth.
• Put the spinach leaves in a bowl.
• Mix the oils and vinegar.
• Season with salt and pepper.
• When you are ready to serve, whisk the egg white to soft peaks, fold in a little of the yolk batter, then fold the white into the batter.
• Heat the oil for frying.
• Shake the dressing vigorously, then toss the salad in the dressing.
• Arrange the leaves on 4 plates and scatter with walnuts.
• Dip the parsnip slices in batter and fry until puffy and golden.
• Drain on kitchen paper and keep warm.
• Arrange the fritters on top of the salad leaves.
• Deep-frying brings out the luscious sweetness of parsnips, and their flavour is perfectly complemented by walnut-dressed baby spinach leaves.

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