Potato & parsnip fritters with Gran’s chutney
makes 12 | prep 30 mins | cooking 2 hours
1 large parsnip, peeled, cored, cut into 3cm pieces 2 (about 400g) Desiree potatoes, peeled, coarsely grated 1 12⁄ tbs plain flour 12⁄ tsp baking powder 1 egg, lightly whisked 2 tbs sour cream 90g gruyère or cheddar Pinch finely grated nutmeg Vegetable oil, to deep-fry Finely grated rind of 1 lemon Watercress sprigs, dressed with a little olive oil, to serve
gran’s chutney (makes about 1kg)
1.5kg tomatoes, chopped 3 white onions, finely chopped 3 green apples, peeled, coarsely grated 250ml (1 cup) apple cider vinegar 220g brown sugar 12⁄ tsp cayenne pepper 12⁄ tsp ground ginger 14⁄ tsp finely grated nutmeg 14⁄ tsp ground cinnamon 14⁄ tsp ground cloves 1 tbs sea salt flakes
1 For the chutney, place all the ingredients in a large saucepan and bring to the boil over high heat, stirring occasionally. Reduce heat to low and simmer, stirring occasionally, for 1 1⁄ 2- 1 3 ⁄4 hours, or until thick. Set aside to cool slightly before pouring into five 250ml (1 cup) sterilised jars. Seal and cool. Place in the fridge until ready to use. 2 Place the parsnip in a saucepan of cold salted water and bring to the boil. Boil for 8-10 minutes or until soft. Drain and transfer to a bowl. Use the back of a fork to mash. 3 Place the potato in a clean tea towel. Squeeze to remove excess moisture. Add to the parsnip along with the flour, baking powder, egg, sour cream, cheese and nutmeg. Season. Stir well to combine. 4 Pour enough oil to come one-third of the way up the side of a saucepan. Place over medium-high heat and heat to 180°C on a cook’s thermometer. Use 2 dessertspoons to shape the potato mixture into oval fritters (quenelles). Carefully lower into hot oil. Deep-fry, in batches, for 2-3 minutes or until crispy and golden. Drain on paper towel. 5 Scatter lemon rind over fritters while they are still hot. Season with salt. Serve with dressed watercress and a dollop of chutney. tip! Leftover chutney will keep for weeks in the fridge.