Parsnip Fritters with Spinach Salad - Cajun

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Parsnip Fritters with Spinach Salad - Cajun

2 large parsnips, peeled and cut into thirds

1 egg, separated

1 cup unbleached, all-purpose flour

1/2 cup milk

salt, freshly ground black pepper & cayenne pepper

oil for deep frying

For the Salad:

5 oz. baby spinach, washed & dried

2 Tablespoons olive oil

1 teaspoon walnut oil

1 Tablespoon sherry vinegar

1 Tablespoon coarsely chopped, toasted walnuts

 

 

 

 

 

 

1. Bring some water to a boil and add the parsnips. Simmer for 10-15

minutes or until tender, but not mushy.

 

2. Drain, cool and cut diagonally into slices about 2-inches long and

1/2-inch thick.

 

3. Put the flour in a bowl and make a well in the center. Add the egg

yolk into the well and mix with a fork, gradually pulling in the

flour.

 

4. Begin ading the milk, while continuing to mix in the flour. Season

with salt, pepper and cayenne pepper and whisk the batter until

smooth.

 

5. Put the olive oil, walnut oil, sherry vinegar and some salt and

pepper in a screw-top jar and shake well to combine.

 

6. In a clean bowl, beat the egg white to soft peaks. Fold in some of

the yolk batter.

 

7. Fold the whites into the rest of the yolk batter. Meanwhile, heat

the oil for frying.

 

8. Dress the spinach with the vinaigrette and divide it among 4 salad

plates. Sprinkle with the walnuts.

 

9. Dip the parsnip slices in batter and fry a few at a time until

puffy & golden. Drain on paper towels and keep warm.

To serve:

Arrange the fritters on top of the spinach and serve immediately.

 

From Debra Fioritto Weber, Your Guide to French Cuisine at about dot

com

Formatted by Chupa Babi in MC: 12.22.06

 

Author Note: Fritters are favorites with Cajun cooks and this

technique really brings out the sweetness of the parsnips.

 

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