Parsnip and Carrot Fritters with Jersey Cream Dip

4.1(0 ratings)

🍂 Autumn

❄️ Winter

Crispy vegetable fritters made with sweet parsnips and carrots, served with a tangy Jersey cream and herb dip. Perfect for a light lunch.

Prep Time

20 minutes

Total Time

35 minutes

Calories

695 kcal

Difficulty

Medium

Equipment

3 items

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

400gParsnips(peeled and grated)

£0.75

2largeEggs(beaten)

£0.60

100gPlain flour

£0.10

4stalksSpring onions(finely chopped)

£0.60

1tspBaking powder

£0.05

1tspGround cumin

£0.15

200mlJersey cream(sour cream or crème fraîche)

£1.80

3tbspFresh dill(chopped)

£0.75

1mediumLemon(zested and juiced)

£0.50

for fryingOlive oil

£0.20

to tasteSalt

£0.02

to tasteBlack pepper

£0.05

300gCarrots(peeled and grated)

£0.30

Total Cost

£5.87

£1.47 per serving

Instructions

1.
Place the grated parsnips and carrots in a clean tea towel and squeeze out excess moisture.
2.
In a large bowl, combine the grated vegetables, spring onions, beaten eggs, flour, baking powder, cumin, salt, and pepper. Mix well.
3.
For the dip, mix together the Jersey cream, chopped dill, lemon zest, lemon juice, salt, and pepper. Refrigerate until needed.
4.
Heat about 1cm of olive oil in a large frying pan over medium heat.
5.
Drop heaped tablespoons of the fritter mixture into the hot oil, flattening them slightly with the back of the spoon.
6.
Fry for 3-4 minutes on each side until golden brown and crispy.
7.
Drain on kitchen paper and keep warm while you cook the remaining fritters.
8.
Serve the fritters hot with the Jersey cream and dill dip on the side.

Nutrition Information

Nutrition per serving (337g)

695 kcal / 2908 kJ

Carbs

56.5g

22% of RDA

Fat

46.2g

66% of RDA

Protein

17.5g

35% of RDA

Detailed Breakdown

Fibre

11.8 g

39% of RDA

Sugar

24.7 g

27% of RDA

Sodium

320 mg

14% of RDA

Saturated Fat

25.9 g

130% of RDA

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Chef's Tips

Make sure to squeeze out as much liquid as possible from the vegetables for crispy fritters.

These fritters can be kept warm in a low oven (120°C) while you cook the rest.

Serve with a simple green salad for a complete meal.

Leftover fritters can be reheated in the oven the next day.

Cooking Equipment

Grater

Large frying pan

Mixing bowl

Dietary Information

Vegetarian

Wine Pairings

No wine pairing suggestions available for this recipe.

Parsnip and Carrot Fritters with Jersey Cream Dip

Ingredients