Parsnip Fritters with Blue Cheese-Walnut Whip

The Baltimore Ravens, my hometown team, are out of the playoffs. Oh, well. There's still snacking to be done and I have the perfect recipe- Parsnip Fritters! 

Parsnips are one of my favorite root vegetables. They're slightly sweet, pleasantly aromatic, and full of flavor with a hint of anise! My husband, again, picked out this recipe and I was more than happy to get my fry on. These fritters are so light that your will be absentmindedly popping one in your mouth after the other. Pair it with the Blue-Cheese Walnut Whip and you've definitely gotta party. Blue-Cheese and walnuts is an incredible pairing that I shall try again soon. The family adored these and they were gone very quickly.

Sneaky baby!

Try a new appetizer at your Super Bowl Party, shoot any occasion! Warning: They're highly addictive!

Parsnip Fritters with blue cheese walnut whip

Gary Rhodes' Cookery Year: Autumn into Winter

Note: I halved the recipe. Below is full recipe makes 32!

Printable Recipe

Ingredients

2 1/4 lb parsnips, peeled and cored

salt and pepper

1/2 onion

2 eggs

2 tablespoons butter, room temperature

2 tablespoons flour

For Blue Cheese

3 oz blue cheese, room temperature

2/3 cups mayonnaise (homemade or purchased)

juice of 1 lime

8-10 walnut halves

pinch of cayenne pepper

1/3 cup cream

oil for frying

Directions

Rinse the chopped onion in a sieve, dry very well, then set aside.

Quarter the parsnips lengthwise and remove the central woody core, then discard.

Cook parsnips in boiling salted water until completely tender then drain. Place the parsnips back in th pot over low heat, allowing them to dry. Then puree with a potato masher for a coarse finish or blitz until smooth in a processor. Add to parsnips along with onions, eggs and butter. Add flour, beating it in well. Season with salt and pepper.

While the parsnips are boiling, make the whip. Whisk th cheese into the mayonnaise, breaking it down until reasonable smooth. Add the lime juice, walnuts, and season with with a pinch of cayenne pepper.

Lightly whip cream until soft peaks form.

Then gently fold into cheese-cream mixture until it's a whipped consistency.Can be served chilled or at room temperature.

Preheat the oil for deep frying between 160C/325F to 180C/350F in a deep fryer or in a large skillet with using a thermometer to read the temperature. The parsnip mix can be spooned with spoon ( I used a tablespoon) into the hot oil. Oil the spoon first to make it non-stick!

Turn the fritters from time to time until deep golden brown. Once they are cooked, remove them from hot oil, drain on paper towels and lightly salt, if desired.

Enjoy!

http://spiciefoodie.blogspot.com/2011/01/ybr-your-best-recipes-of-january-2011.html