Parsnip Fritters
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Boil the parsnips in salted water until they are done;
- make a batter of an egg, a spoonful of milk and flour, pepper and salt, and when the parsnips are cool enough to handle cut them in rounds, dip them in the batter and drop them into hot lard;
- fry a light brown, turn them and fry the other side.
- When brown on both sides, drain them from the grease.
- They are good, mashed like turnips.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Spatula
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Colander