Root Veg­etable Frit­ters,

Southern Living (USA) - - Contents -


| MAKES 20|

2 medium (1 lb. to­tal) rus­set pota­toes,

peeled and quar­tered length­wise

2 large car­rots, peeled

2 medium parsnips, peeled

1 small yel­low onion, cut into wedges

13 ⁄ cup all-pur­pose flour

1 large egg, beaten

2 tsp. kosher salt 12 ⁄ tsp. black pep­per, plus more

for top­ping

12 ⁄ tsp. bak­ing pow­der

Canola oil

12 ⁄ cup sour cream

2 Tbsp. fresh dill sprigs

1. Grate pota­toes, car­rots, parsnips, and onion in a food pro­ces­sor fit­ted with a large shred­ding blade. Trans­fer mix­ture to a clean dish towel, and squeeze well to re­move ex­cess liq­uid; dis­card liq­uid. Trans­fer potato mix­ture to a large bowl. Add flour, egg, salt, pep­per, and bak­ing pow­der; stir well.

2. Pre­heat oven to 200°F. Pour oil to a depth of about 1⁄3 inch in a large skil­let; heat over medium-high. Work­ing in batches, drop spoon­fuls (about 2 1⁄2 ta­ble­spoons each) of bat­ter into skil­let, leav­ing 2 inches be­tween. Us­ing back of spoon, gen­tly flat­ten bat­ter into disks. Cook, flip­ping once, un­til golden brown and crisp, 4 to 5 min­utes. Place frit­ters on a plate lined with pa­per tow­els to drain. Trans­fer frit­ters to a wire rack set in a rimmed bak­ing sheet, and keep warm in pre­heated oven while fry­ing re­main­ing batches.

3. Ar­range frit­ters on a serv­ing plat­ter; top evenly with sour cream and dill. Sprin­kle with black pep­per.

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