Parsnip and Carrot Fritters with Jersey Cream Dip

Place the grated parsnips and carrots in a clean tea towel and squeeze out excess moisture.

In a large bowl, combine the grated vegetables, spring onions, beaten eggs, flour, baking powder, cumin, salt, and pepper. Mix well.

For the dip, mix together the Jersey cream, chopped dill, lemon zest, lemon juice, salt, and pepper. Refrigerate until needed.

Heat about 1cm of olive oil in a large frying pan over medium heat.

Drop heaped tablespoons of the fritter mixture into the hot oil, flattening them slightly with the back of the spoon.

Fry for 3-4 minutes on each side until golden brown and crispy.

Drain on kitchen paper and keep warm while you cook the remaining fritters.

Serve the fritters hot with the Jersey cream and dill dip on the side.