If you fancy doing something different with the parsnip this festive season, try serving my fried parsnip balls, a prep-ahead dish that is easy to fry up just before serving and is quite different from roast parsnips!
Parsnips are usually seen at Christmas, but you can certainly buy them frozen all year round. I love their delicate, sweet flavour and find it works so deliciously with other veg, and in soup too.
Easy to make, you can freeze blanched parsnip in December and make these delicious little treats in April if you like!
Simply cook parsnip until tender, then mash with some vegan butter, yogurt, chives and seasonings. Chill this dough for a couple of hours, then roll into balls and coat in breadcrumbs. I used Matzoh meal as I had a lot left from my No-Chicken Soup with Matzoh Balls!
Once fried, these parsnip balls having a sweet, melting texture that is sure to win over the most ardent parsnip hater!
Table of Contents
- parsnips, fresh or frozen
- melted butter
Simmer the parsnips until tender.
Mash parsnip with chives, butter, yogurt and seasoning
Chill mixture for an hour then roll into balls, coating in breadcrumbs
Deep fry until golden brown
Hint: prep the parsnip balls a couple of days in advance and you only have to fry them on the day!
To Air Fry Parsnip Balls
Preheat your air fryer to 200c on the air crisp function (Ninja Foodi).
Spray the balls with a little oil and fry for 5-10 minutes until golden and crisp, turning them halfway through cooking.
Store the unfried balls, covered with clingfilm, in the fridge for upto 3 days before frying.
Once fried, cool and freeze, then reheat them in an air fryer to crisp them up again.
Fried Parsnip Balls
- 250 g Parsnip - peeled, topped and tailed, cut into dice
- 25 g Butter - vegan
- 1 tbsp Yogurt - plain, vegan
- 1 tbsp Soy Milk - unsweetened
- ⅛ tsp Nutmeg - freshly grated
- ½ tsp Salt
- ½ tsp Pepper
- 1 tsp Chives - freshly chopped, optional
- ¼ cup Breadcrumbs - I use Matzo but you could use panko
- Vegetable oil for frying
- Boil the diced parsnips in some lightly salted water until tender. Drain.
- Mash the parsnips in a mixing bowl, adding the butter, milk, yogurt and seasonings until you have a smooth(ish) puree.
- Stir in the chopped chives if using.
- Place mixture in the fridge for an hour or so to firm up.
- Once chilled, roll into walnut size balls and coat in breadcrumbs. Chill overnight or for another couple of hours.
- Shallow fry in some vegetable oil until golden brown on all sides.
- Drain and serve with a further sprinkling of chopped chives and some slices of fresh lemon.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.