Recipe of the month – Parsnip and Pear Fritters
This mouthwatering dish is the perfect accompaniment to any winter feast! A great way to use up the more knobbly parsnips that you might find in your veg box.
Parsnip and Pear Fritters
By Published: November 10, 2025
- Yield: 3 Servings
- Prep: 20 mins
- Cook: 10 mins
- Ready In: 30 mins
Tamara: When our team is out harvesting roots, in the sort of weather that makes toes freeze, even in the thickest socks, I make savoury warm snacks and serve them at our morning coffee break. This one sounds strange - Parsnip Fritters over coffee - but take off your muddy boots, thaw your fingers, and try it. This recipe was adapted from my favourite food magazine of Waitrose.
Ingredients
- 100 g potatoes
- 200 g parsnips
- 1 pear
- 4 onions small
- 50 g white flour
- 200 ml favourite cooking oil
- pinch salt
- pinch dried herbs
- pinch baking powder
- plain yoghurt and ferments to serve
Instructions
- Peel and chop the parsnips and onions.
- Scrub and coarsely grate the potatoes, no need
to peel.
- In a deep bowl, mix the parsnips, pear, potatoes,
onions and salt, then drain well for about 20
minutes.
- Add the flour, baking soda and herbs, and mix
well.
- Sizzle the oil in a frying pan. With your hands
make the mixture into 10 little balls and carefully
add them to the pan. Carefully flatten each patty
with a spoon.
- Fry for 2-3 minutes on each side. Transfer to a
plate and let them cool off.
- Serve with ferments and plain vegan yoghurt on
the side for yumminess.
