Parsnip Fritters with chili and chives

There was a time when I deemed parsnip far too important to use as a vegetable because I found they are a fantastic base product for making home made champagne! That is another story! When I was younger my folks would make fritters in order to guarantee that we as children would eat up our vegetables! Fritters are easy to make and lend themselves to a wide variety of interesting combinations. Here is a basic recipe to get you going:

You will need for 4

6 parsnips washed and peeled.
butter
salt and pepper to taste
2 Chili finely chopped
bunch of fresh chives (chopped)

Method

Dice the parsnips and place in boiling water for 25 minutes until soft. When soft, strain off the water and add salt butter and a little milk and pepper. Mash up the parsnip in the pan until fluffy adding the chili and chives. Shape up into fritters and roll in plain flour. Sauté in the pan until golden brown and serve immediately