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Vegan Fried Parsnip Balls – crisp, creamy and so delicious!

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!

PIN my Fried Parsnip Balls to make later

Parsnip Balls Featured Image

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.

As a change from the traditional roast parsnips, I love to serve my fried parsnip balls alongside by roasties, red cabbage and Brussel Sprouts, for a perfect festive meal.

Easy to make, you can freeze blanched parsnip in December and make these delicious little treats in April if you like!

A parsnip ball

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!

Deep Fried Parsnip Balls

Once fried, these parsnip balls having a sweet, melting texture that is sure to win over the most ardent parsnip hater!

Ingredients

Deep Fried Parsnip ingredients
  • parsnips, fresh or frozen
  • breadcrumbs
  • melted butter
  • seasoning

Instructions

Boiling parsnips

Simmer the parsnips until tender.

Mashed parsnip for parsnip balls

Mash parsnip with chives, butter, yogurt and seasoning

Rolling parsnip balls in breadcrumbs

Chill mixture for an hour then roll into balls, coating in breadcrumbs

Deep frying parsnip balls

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.

Storage

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

Parsnip Balls Featured Image
Bored of roast parsnips? Try this unusual way of serving any leftover parsnips!
Freya
4 from 2 votes
Prep 10 minutes
Cook Time 25 minutes
chilling time 3 hours
Total Time 3 hours 35 minutes

Ingredients

  • 250 g Parsnip - peeled, topped and tailed, cut into dice
  • 25 g Butter - vegan
  • 1 tbsp Yogurt - plain, vegan
  • 1 tbsp Soy Milk - unsweetened
  • 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

Instructions

  • 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.

Nutrition Facts
Fried Parsnip Balls
Amount per Serving
Calories
123
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
2
g
Cholesterol
 
14
mg
5
%
Sodium
 
972
mg
42
%
Potassium
 
263
mg
8
%
Carbohydrates
 
17
g
6
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
2
g
4
%
Vitamin A
 
187
IU
4
%
Vitamin C
 
11
mg
13
%
Calcium
 
49
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Food safety

  • 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.

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