Parsnip & pear fritters

Name: Parsnip & pear fritters
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12
Ingredients: 250 g parsnips, peeled and coarsely grated; 2 pears, 1 peeled and grated, 1 unpeeled, quartered and sliced; 100 g floury potatoes, such as Maris Piper, peeled and coarsely grated; 50 g echalion shallots, thinly sliced; ½ tsp fine sea salt; 1 egg; 40 g plain flour; ½ tsp baking powder; 25 g pack basil, leaves chopped; 300 ml sunflower or vegetable oil, for frying; soured cream, to serve (optional)

Enjoy these hot with lashings of soured cream for a delicious starter. Grate half the pears and slice the rest for contrasting textures – or grate them all if you prefer. Make them a few hours ahead, then heat through in a hot oven before serving.

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VegetarianHealthySource of fibre

Makes12
CourseSide
Prepare20 mins
Cook15 mins
Total time35 mins

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250g parsnips, peeled and coarsely grated
2 pears, 1 peeled and grated, 1 unpeeled, quartered and sliced
100g floury potatoes, such as Maris Piper, peeled and coarsely grated
50g echalion shallots, thinly sliced
½ tsp fine sea salt
1 egg
40g plain flour
½ tsp baking powder
¼ x 25g pack basil, leaves chopped
300ml sunflower or vegetable oil, for frying
soured cream, to serve (optional)

In a large bowl, mix the parsnips, all the pears, the potatoes, shallots and salt, then transfer to a colander and set over a bowl or sink; leave to drain for about 15 minutes.
Using your hands, squeeze out the excess liquid from the veg mixture a little at a time, transferring to a large bowl as you do so. Add the egg, flour, baking powder and basil; mix well (it will be fairly firm).
Pour the oil into a deep nonstick frying pan until about cm deep; put over a medium heat. Once the oil is hot (the mixture should sizzle as soon as you spoon some into the pan), lower heaped tablespoons of the mixture into the pan, gently flattening with a spatula. Fry for 1-2 minutes on each side until golden. Transfer to a plate lined with kitchen paper. Repeat with the remaining mixture. Serve with soured cream on the side, if liked.

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