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This is the thing we just nommed for dinner. Nommity nom. I got the idea from seeing parsnip fritters mentioned somewhere (part of a historical Thanksgiving dinner, that the poster said "um, we wouldn't eat this"?).
Allergy/diet info: As is, contains egg, wheat, and dairy. Could probably be modified with egg substitute, soy/oat/nut milk, flour other than wheat, etc. as appropriate, but I haven't tested that.
the following four all shredded fine:
2 small parsnips
1 medium carrot
1 medium potato
um... half each of a medium rutabaga and turnip?
about 1/4 c sliced green onions
enough whole wheat flour to coat all that well and make it seem kinda dry - maybe 3/4 c?
about 1/2-3/4 t salt
1/4 t pepper
1/2 t each dried marjoram, savory
generous 1/4 t garlic powder
2 eggs, so it starts getting goopy again (if not, you may not have as much shredded vegetable as I used)
3/4 cup buttermilk
peanut or other suitable oil for shallow frying (Peanut has a high smoke temperature, and I'm paranoid. Feel free to use something else if allergic.)
seasoned salt (optional)
Shred vegetables and add green onions. Press out moisture between paper towels. Toss with flour (two forks works well). Add seasonings. Stir in eggs and buttermilk. You may need to adjust the consistency with more flour or buttermilk: you want it to be a very thick batter, such that it's wet but you can scoop it with a spoon, press it down and it holds its shape, etc. Basically you are gluing the vegetable shreds together. (About drop biscuit/cookie consistency, maybe a little wetter.)
Pour enough oil into a skillet for shallow frying, about 1/4 inch deep or maybe a bit less. Heat over medium heat until you see some rippling movements. I can't give you a number, but test temperature by dropping in a blob of batter. You want it to bubble immediately but not spit, and cook quickly on the bottom rather than sticking.
When oil is hot, drop in spoonfuls and flatten with the back of the spoon. (It's easier to turn them if you let them be long shapes rather than rounds, but it depends on your tools.) Turn when brown/firm enough on the bottom that you can turn them without them flopping about, and let cook on other side until brown.
Remove and drain on brown paper. Sprinkle with seasoned salt and try to let cool for a few minutes rather than burn yourself by eating bits of hot oil that may still be clinging to the delicious fritters.
Allergy/diet info: As is, contains egg, wheat, and dairy. Could probably be modified with egg substitute, soy/oat/nut milk, flour other than wheat, etc. as appropriate, but I haven't tested that.
the following four all shredded fine:
2 small parsnips
1 medium carrot
1 medium potato
um... half each of a medium rutabaga and turnip?
about 1/4 c sliced green onions
enough whole wheat flour to coat all that well and make it seem kinda dry - maybe 3/4 c?
about 1/2-3/4 t salt
1/4 t pepper
1/2 t each dried marjoram, savory
generous 1/4 t garlic powder
2 eggs, so it starts getting goopy again (if not, you may not have as much shredded vegetable as I used)
3/4 cup buttermilk
peanut or other suitable oil for shallow frying (Peanut has a high smoke temperature, and I'm paranoid. Feel free to use something else if allergic.)
seasoned salt (optional)
Shred vegetables and add green onions. Press out moisture between paper towels. Toss with flour (two forks works well). Add seasonings. Stir in eggs and buttermilk. You may need to adjust the consistency with more flour or buttermilk: you want it to be a very thick batter, such that it's wet but you can scoop it with a spoon, press it down and it holds its shape, etc. Basically you are gluing the vegetable shreds together. (About drop biscuit/cookie consistency, maybe a little wetter.)
Pour enough oil into a skillet for shallow frying, about 1/4 inch deep or maybe a bit less. Heat over medium heat until you see some rippling movements. I can't give you a number, but test temperature by dropping in a blob of batter. You want it to bubble immediately but not spit, and cook quickly on the bottom rather than sticking.
When oil is hot, drop in spoonfuls and flatten with the back of the spoon. (It's easier to turn them if you let them be long shapes rather than rounds, but it depends on your tools.) Turn when brown/firm enough on the bottom that you can turn them without them flopping about, and let cook on other side until brown.
Remove and drain on brown paper. Sprinkle with seasoned salt and try to let cool for a few minutes rather than burn yourself by eating bits of hot oil that may still be clinging to the delicious fritters.
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Date: Dec. 10th, 2011 06:58 am (UTC)From:no subject
Date: Dec. 10th, 2011 07:02 am (UTC)From:BTW I should be sending you out a package shortly - maybe not tomorrow but hopefully Monday.
no subject
Date: Dec. 10th, 2011 07:18 pm (UTC)From: