22 May parsnip fritters

Here at forkful, we’re inspired by the ingredients and seasons around us. At the moment, our Irish weather is hosting its usual ritual of straggling between the seasons – when we think we’re out of the clutches of winter and ready to bask in the summer sun we’re snapped back into the cold spells of spring.

These parsnip fritters are a reflection of the spring/winter/summer temperatures we find ourselves in these days – a summery treat made with wintery ingredients, delicious at any time of the year.

What you need for a forkful of parsnip fritters

4 lovely local parsnips 
4 heaped tablespoons of gram flour (made from ground chickpeas and available in health food or specialist stores – plain flour just won’t do we’re afraid)
1 teaspoon of chilli flakes
1 teaspoon of ground cumin
Salt
Pepper
100ml or so of cold water
Sunflower oil

How to make a forkful of parsnip fritters

Start by trimming, peeling and finely grating your parsnips. Set aside.

In a large bowl, mix the gram flour together with the chilli flakes, cumin and a good pinch of salt and pepper. Gradually mix in the cold water until you have a lovely glossy batter.

Add the finely grated parsnips to the batter and mix until the parsnips are evenly coated.

Heat about 2cm of sunflower oil in a large deep frying pan over a medium to high heat. Once the oil is hot, carefully add a generous tablespoon of the parsnip batter to the oil, flattening to make fritters. This mixture will give you around six fritters.

Cook for about 5 minutes on both sides, or until golden and cooked through.

Remove from the pan with a slotted spoon and set them on kitchen paper towel to drain off any excess cooking oil.

Serve in the sun {optional} with a crispy salad and some sweet chilli sauce on the side.

A hundred thanks to Hundred Waters for the use of their beautiful song Sonnet for this recipe.