Ingredients

The following ingredients have 2 Servings
  • 3 Parsnips (about 18 ounces)
  • 1 onion
  • 4 Tbsps Sour cream
  • 2 eggs
  • 4 Tbsps fine Oats (plus more if needed)
  • salt
  • peppers
  • Nutmeg
  • 1 small Organic orange
  • 5 ozs Yogurt (low-fat)
  • 4 Tbsps Canola oil

Instruction

  • Peel the parsnips and finely grate on a box grater.
  • Peel the onion and chop finely.
  • Mix together the sour cream, eggs, and oats in a bowl. Season with salt, pepper, and freshly grated nutmeg. Add about 14 ounces grated parsnip and the onion and stir to combine.
  • Rinse the orange in hot water, wipe dry and finely grate the zest. Use a sharp knife to remove the remaining peel and bitter white pith following the curve of the fruit. 
  • Working over a bowl to catch the juices, cut between membranes to remove whole orange segments. 
  • Add the remaining grated parsnip, orange segments, grated orange zest and orange juice to the yogurt and mix well. Season the dip with salt and pepper.
  • Form the parsnip mixture into 8 patties with moistened hands. If the batter is very soft, mix in more oats. 
  • Heat the oil in a large non-stick pan over low heat and fry the fritters until golden brown on both sides. Serve hot with yogurt dip.