Parsnip Fritters with Red Pepper Mayonnaise

This is really just a variation on this experiment from last week. Back then I was calling them "cakes," but I think even though it may connote more oiliness, "fritter" has a nicer ring. I need to ask someone from the part of the country who would know what the difference between a cake and a fritter is, just to get my nomenclature straight. Meanwhile, I'll make it up.

Like this recipe. This variation was so smashing, that, at the risk of redundancy, I'm posting it all here in its comprehensive glory. The parsnips are kind of a pain to grate, but the sweetness they impart make it worth the skinned knuckles. And I bumped up the parsley since last time. Tonight's fritter redo was motivated in part due to a serious mayo craving I've had the last few days. Yep, though never an eater of mayo-laden salads and the like, the pregnant bit is demanding it on cheese sandwiches, on chicken (which I just started eating again this week after 17 years) and hard boiled eggs. The Whole Foods 365 brand of mayo is a lot better than that old Hellman's I polished off over the weekend, so I recommend it here.

for the fritters:

2 medium parsnips, peeled and grated
2 eggs, beaten
2 T olive oil
1 clove garlic, pressed
1 c breadcrumbs
1/4 c minced onion
1/8 t white pepper
1/8 t cayenne pepper
1/8 t garlic powder
1 t dried parsley flakes
1/4 t sea salt
1/2 c oil for frying

1. In a large bowl, combine parsnips, egg, and 2 T olive oil. Stir in breadcrumbs, minced onion, garlic and spices. Mix well.
2. Shape mixture into patties.
3. In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

for red pepper mayo:
3 t sambal olek
4 T mayonnaise

Mix together and serve with fritters.


Makes 8 cakes.