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.