Parsnip and Carrot Fritters with Jersey Cream Dip

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

Cost

£1.47/serving

Season:

🍂 Autumn•❄️ Winter

Meal Type:

Lunch•Snack

Cuisine:

Jersey

Main Ingredient:

Vegetarian

Mood:

Comfort Food•Healthy

Ingredients

Servings

4stalksSpring onions(finely chopped)

£0.60

400gParsnips(peeled and grated)

£0.75

to tasteBlack pepper

£0.05

200mlJersey cream(sour cream or crème fraîche)

£1.80

3tbspFresh dill(chopped)

£0.75

for fryingOlive oil

£0.20

300gCarrots(peeled and grated)

£0.30

2largeEggs(beaten)

£0.60

1tspBaking powder

£0.05

100gPlain flour

£0.10

1mediumLemon(zested and juiced)

£0.50

1tspGround cumin

£0.15

to tasteSalt

£0.02

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.

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My Notes

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

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

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Jersey Royal Potato and Watercress Soup

A creamy and refreshing soup made with Jersey Royal potatoes and peppery watercress. Perfect as a starter to cleanse the palate.

45 minutes

4 servings

Easy

"This creamy soup provides a light and refreshing start, contrasting the fritters' fried texture. The earthy potato and peppery watercress cleanse the palate, preparing it for the sweetness of the parsnips and carrots. The soup also complements the Jersey theme."

Dessert

Jersey Apple and Blackberry Crumble with Lavender Custard

A comforting apple and blackberry crumble with a hint of local Jersey flavour, topped with a fragrant lavender custard. Pairs perfectly with Jersey Royal Fritters served with an herb dip.

55 minutes

4 servings

Easy

"The warm apple and blackberry crumble offers a comforting and fruity finish, echoing the earthy sweetness of the main course. The lavender custard adds a floral note that complements the herb dip, and the crumble's texture provides a delightful contrast to the fritters. Using local Jersey apples maintains the regional theme."

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Parsnip and Carrot Fritters with Jersey Cream Dip

Ingredients

Instructions