I went to my local farmer’s market yesterday with the expectation of making zucchini squash fritters. But upon my arrival I was overwhelmed with the variety of squashes and the appearance of a few beautiful parsnips. I normally think of parsnips as a fall vegetable but I thought these would make a perfect addition to some fritters.
Using my food processor I shredded a variety of squashes (zucchini, patty pan, yellow squash, and zephyr squash. I sprinkled the shredded squash with salt and wrapped it in a cheesecloth. I let the squash drain in the cheesecloth for a good 20 minutes and then I squeezed even more water out by hand.
Make sure the oil and the pan are very hot before adding the squash mixture, it will form a crisp edge and then reduce the heat to cook the inside fully. Increase heat again when you flip the fritter, and reduce heat when crispy edges form.
Parsnip and Squash Fritters
makes 12 fritters
- 1 pound assorted squash, shredded and drained
- 3 small parsnips, shredded
- 1/2 cup parsley, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 egg, beaten
- 1/2 cup garbanzo bean flour
- 1/4 Parmesan cheese, shredded (optional)
- oil for frying
- In a large bowl combine all ingredients except the oil and mix until combined.
- In a heavy bottomed pan add enough oil to cover the bottom of the pan around 2 tablespoons. Heat until oil is shimmery.
- I used an ice cream scooper to drop about 2 tablespoon of squash mixture onto hot pan. Flatten patties out a little with the spatula.
- Cook fritters on high heat until the edges turn golden brown, reduce heat to medium low and continue to cook 2 minutes longer.
- Pat fritters with paper towel to remove excess oil.
- Continue until all the mixture in used, add more oil with each new batch of fritters.
- Serve immediately or keep warm in a 200 degree oven until ready to serve.