Tuesday, August 23, 2011
Potato and Parsnip Fritters
Its Fathers day soon here in New Zealand, but who says that Fathers day breakfast/brunch/lunch has to be expensive and unhealthy? These wee babies are neither, but can still look a little bit flash with just a little effort. I made these for my Dad's birthday lunch in the weekend. I had three birthdays in the weekend so I spent a good portion of the weekend eating!
So what makes these fritters so good for you? First of all potatos are a source of Vitamin C and fibre and help protect against heart disease and cancer. Potatoes sometimes have a rep as being a high GI food, but not to worry as this recipe is balanced out with parsnip. Parsnips add a nice sweetness to this recipe and are low GI and a good source of folic acid. For my fritters I peeled the potatoes but left the skin on the parsnip for added nutrients.
(From Recipes +)
250g floury potatoes, peeled
1 tsp lemon juice
2 Tbsp herbs such as parsley or chives
1/4 cup flour
2 large eggs
2 Tbsp vegetable oil
1. Grate the potato into a bowl.
2. Mix in the lemon juice, then squeeze the excess moisture from the potatoes (This is important to help crisp up the fritters)
3. Grate the parsnip and add it to the potatoes.
4. Add the other ingredients and mix until well combined.
5. Heat the oil in a large frying pan.
6. Add a large spoonful of batter and flatten into a circle.
7. Cook until golden then flip over.
8. Serve with some nice bread. These would be really nice with a poached egg on top or some ham and salad greens