Description
These crispy parsnip and sweet potato fritters are a delicious way to turn simple root vegetables into a satisfying meal or appetizer. Made with grated parsnips, Japanese sweet potato, almond flour, and cassava flour, they become beautifully golden on the outside while staying tender inside. Naturally gluten-free and easy to make, they’re especially delicious served with homemade unsweetened apple sauce, which perfectly complements the natural sweetness of the vegetables.
Ingredients
Homemade Apple Sauce
- 3 medium Fuji apples, peeled, cored, and cubed
- 1/4 cup (60ml) filtered water
Parsnip & Sweet Potato Fritters
- 1 large parsnip, grated
- 1 medium Japanese sweet potato (purple skin, white flesh), peeled and grated
- 1 medium onion, grated (optional but highly recommended)
- 1 large egg, beaten (see Notes for egg-free option)
- 2 tablespoons cassava flour
- 3 tablespoons almond flour
- 2 teaspoons sea salt
- Freshly ground black pepper, to taste
- 1/4 teaspoon ground allspice
- Extra virgin olive oil or avocado oil, for frying
Instructions
Make the Apple Sauce
- Add the cubed apples to a saucepan over medium-low heat and cook for about 10 minutes, stirring occasionally.
- Add the water, cover, and simmer for another 20 minutes, or until the apples are completely soft.
- Blend until smooth. Let cool while preparing the fritters.
Prepare the Fritters
- Grate the parsnip, sweet potato, and onion (if using).
- Transfer the vegetables to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
- Place the vegetables in a large bowl and add the egg, cassava flour, almond flour, salt, pepper, and allspice.
- Mix until well combined. If the mixture feels too wet, add an extra tablespoon of cassava flour.
Cook and Serve
- Heat a large skillet over medium heat and generously coat the bottom with olive oil or avocado oil.
- Scoop about 1 heaping tablespoon of mixture for each fritter into the pan and gently flatten with the back of the spoon.
- Cook undisturbed until deep golden brown and crisp, about 3-4 minutes.
- Flip and cook until the second side is equally golden and crisp.
- Transfer to a paper towel-lined plate. Repeat with the remaining batter, adding more oil as needed.
- Serve warm with homemade apple sauce. If desired, add a dollop of sour cream or crème fraîche and garnish with fresh chives.
Notes
Don’t skip squeezing the vegetables. Removing excess moisture is the secret to crispy fritters.
Onion: Although optional, grated onion adds wonderful flavor. If using it, you may need an extra tablespoon of flour because it releases more moisture.
Egg-free option: Replace the egg with 1 teaspoon ground flaxseed mixed with enough water to form a thick paste. Let it sit for 5 minutes before adding it to the batter.
Storage: Leftover fritters keep well in the refrigerator for up to 3 days and can be reheated in a skillet or oven until crisp.