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Spring-Dug Parsnip Fritters with Horseradish Cream


  • 1/2 cup sour cream
  • 1 Tbsp prepared horseradish
  • 1 lbs parsnips, washed, peeled, trimmed and grated
  • 3 Tbsp rice flour or all-purpose flour
  • 2 scallions, thinly sliced
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 2 eggs, lightly beaten
  • 4 Tbsp oil, of your choice, for cooking


1. To make horseradish cream: in small bowl stir together sour cream and horseradish. Set aside.

2. To make parsnip fritters: in medium bowl combine parsnips, flour, scallions, salt and pepper. Toss, then add eggs and mix.

3. In large nonstick skillet over medium-low, heat 2 tablespoons of oil. Working in batches, use a 1/4-cup measure to scoop mounds of parsnip mixture into skillet. Flatten each mound into 3-inch patty, cook until golden-brown on both sides and tender in center, about 4 minutes per side. Set aside and cover to keep warm while cooking remaining patties in remaining 2 tablespoons of oil.

5. Serve topped with dollop of horseradish cream.

Adapted from Seattle Times Food & Wine

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