Easy peasy, wholesome, whole food-based delicious spiced parsnip parmesan fritters. Perfect for breakfast, a snack or an accompany to dinner. Made with only 8 ingredients in one bowl, and ready in 20 minutes. Grain free, gluten free and packed full of veg.
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Fritters are a universal food love language (in my world). They just turn a humble vegetable into something so moorish and versatile, a snack that is very much breakfast, lunch and dinner friendly. A perfect food to have with eggs, or in a burger or just dipped into something yummy, and they’re lunch-box friendly too. They’re perfection. Right?
I’ve always been a fan of a darn good zucchini fritter- really, its a classic for a reason, but these spiced parsnip parmesan fritters take over for a few reasons.
- You don’t have to salt, wait and squeeze out that excess juice (who has time?) , like you do with zucchinis
- They use parsnips, an infinitely more delicious vegetable than zucchini.
Plus, at the moment I’m picking loads of parsnips from the garden (and it’s not zucchini season) so that’s basically a third.
Plus again, did I mention they’re grain and gluten free?
If you like to garden and you’ve yet to try your hand at parsnips- start now! I have attempted- and failed- to be a successful carrot grower for years. There are too many factors against me. Firstly, where I live we have clay/rock soil and despite putting endless hours into creating beautiful carrot-friendly soil the clay/rock combo is a carrots worst enemy. Secondly, we house millions of hidden snails and slugs who love nothing more than to demolish an entire bed of carrots sprouts overnight.
Long story short, I gave up on the carrots and tried parsnips instead (which I much prefer anyway). Parsnips, for me, involved little more than sowing the seeds, thinning a little, and then picking kilos of beautiful, organic parsnips months later.
It was a very good devious indeed.
But, I digress. The thing about growing lots of parsnips is you need lots of parsnip recipes because kids, apparently, don’t seem to enjoy them roasted nearly as much as I do. So was born this throw-together cheesy, spiced parsnip fritter recipe. Its just as simple as add the ingredients to a bowl, mix and fry. No waiting for the batter to thicken or set or become sturdy enough to fry. Simply delicious.
Ready to make your own fabulous and spiced parsnip parmesan fritters? Heres what you’ll need;
- Grated parsnip. Needs to explanation, it’s the star of the show. If you have never bought parsnip before it looks like a large white carrot and can be found with the root vegetables in your produce section.
- Eggs. Eggs help these fritters effortlessly bind together as well as add a good does of proteins and healthy fats.
- Parmesan cheese. I use a mixture of parmesan and tasty cheese for these fritters but you can use just 1 of the cheeses if that’s what you have on hand. You can also substitute for a vegan cheese if you want these to be dairy free.
- Ground turmeric. I like to add some a small amount to these fritters, but if you’re out of turmeric you could omit it, or swap for smoked paprika. Turmeric gives the fritters a beautiful golden colour, but also adds lots of antioxidants and a unique pop of flavour.
- Ground cumin. Cumin is earthy and warming and add a slight curry element to vegetable dishes.
- Fine salt and black pepper. Just an essential, always.
- Casava flour I say go-to for grain free baking. You can use plain flour if you’re not grain/gluten free. I like to use this Australian brand that is more local to me, otherwise I prefer the Ottos brand.
- Parsley (leaves only)
- Olive oil, tallow or ghee, for frying
How to serve spiced parsnip parmesan fritters
Obviously you can just eat these as is, and they are at their best straight after cooking (though they still taste great for days), you can serve these in endless ways. Some of my favourites are:
- In a savoury breakfast. I like to make a batch of spiced parsnip parmesan fritters for the week, then heat up 2 in the morning and serve with fried eggs, sauerkraut and condiments.
- As a lunch box filler. Fritters can be served cold in a lunch box and don’t forget to add a relish, mayo, sauce or pickle on the side.
- In a burger as a swap for a patty.
- Served alongside roasted vegetables for lunch or dinner
- As a simple plate with a dip of choice. Hummus, beetroot relish or tzatziki work well. I love these with a quick side of chopped herbs (dill or coriander) mixed into plain Greek yoghurt and a squeeze of lemon juice.
After more savoury snack ideas? Try;
- Low sugar fermented dates
- Homemade parsley pesto with hemp
- Easy fermented cashew cheese
- Easy baked green patties (grain free)
- Pistachio cranberry cashew cheese log
- Matcha latte gummies
- Chocolate chip collagen cookies
- Chai spiced roast almond butter
I hope you enjoy these cumin spiced parsnip parmesan fritters as much as I do! If you try them we would love to hear from you below- your comments and reviews help others find this recipe too.Print
Easy peasy, wholesome, whole food-based spiced parsnip parmesan fritters. Perfect for breakfast, a snack or an accompany to dinner. Made with only 8 ingredients in one bowl, and ready in 20 minutes. Grain free, gluten free and packed full of veg.
- 3 cups packed, grated parsnip (about 2 large or 3 medium)
- 3 eggs
- 3/4 cup loosely-packed, grated parmesan cheese (see notes)
- 3/4 cup loosely-packed, grated tasty cheese
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 3/4 tsp fine salt
- 1/2 tsp freshly ground black pepper
- 2–3 Tbsp casava flour or plain flour
- 1/4 cup finely chopped parsley (leaves only)
- Olive oil, tallow or ghee, for frying
- Add all the fritter ingredients into a large mixing bowl, starting with only 2 Tbsp casava flour. Use a large wooden spoon to mix well- it will take a few minutes. If the batter looks too wet to hold together add the extra 1 Tbsp flour and mix through. If the batter looks too dry add another egg. The batter should look moist and slightly wet but not runny.
- Heat a large frypan over medium heat then add 1 tsp of your preferred fat. Heat until simmering, making sure it is coating the entire frypan. Scoop up around 1/4 of the batter and place it into the frypan. Use a fork to flatten down into a patty. You can add 2-3 patties at at time, but ensure you leave lots of space around each fritter so they nice and crispy. Fry for 5 minutes on the first side or until deep golden brown. Flip and fry a further 5 minutes.
- Repeat Step 2 until you have used all the batter.
- Enjoy immediately or allow to cool completely and store in an airtight container in the fridge for up to 5 days.).
- I used a Parmigiano Reggiano for this recipe but you can use any block-style parmesan that you like. Do not swap this for the shelf-stable parmesan granules sold in super markets.
- You can swap tasty cheese for extra parmesan if you like.