Skip to Content

Spring-Dug Parsnip Fritters with Horseradish Cream


  • 1/2 cup reduced-fat 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


1. To make the horseradish cream, in a small bowl stir together the sour cream and horseradish. Set aside.

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

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

5. Serve topped with a dollop of horseradish cream.

Adapted from Seattle Times Food & Wine

Shop Ingredients