Go Back

Root Vegetable Fritters with Vermont Creamery's Cultured Sour Cream

Print Recipe

Ingredients
  

  • 1 cup peeled and grated parsnips
  • 1 cup peeled and grated sweet potato
  • 1 large shallot peeled and minced
  • 3 tablespoons fresh parsley finely chopped, plus extra for garnish
  • 1/3 cup chickpea flour
  • 1/2 teaspoon garlic powder
  • 1 large egg lightly beaten
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1-2 tablespoons coconut oil
  • Flaky sea salt for garnish

Instructions
 

  • Place a mesh strainer over a medium sized bowl. Line with a dish towel and add shredded parsnips and sweet potato. Gather sides of dish towel together, keeping contents in the middle and squeeze until liquid seeps into bowl.
  • Drain liquid and return shredded vegetables to bowl. Add shallot, parsley, flour, egg, garlic powder, salt and pepper. Gently mix until well combined.
  • Lay four full-sized paper towels in a stack on a cutting board.
  • Heat oil in a heavy-bottomed pan over medium heat until sizzling. Using a 1/4 measuring cup or cookie scoop, scoop vegetable mixture into pan, leaving space between each to fritter flip. They should be about 2" in diameter.
  • Cook for about 2-3 minutes per side, until brown and crispy.
  • Transfer fritters to paper towel-lined cutting board to absorb any excess oil and sprinkle with flaky sea salt. Let cool slightly before transferring to a serving dish; garnish each fritter with a dollop of sour cream and fresh parsley.