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Ingredients
Method
- 250g grated parsnip
- 2 pears, 1 grated, 1 sliced
- 100g grated white potatoes
- 50g thinly sliced shallots
- ½ tsp sea salt
- 1 egg
- 40g plain flour
- ½ tsp baking powder
- 7g chopped basil leaves
- 300ml veg oil, for frying
- Mix the parsnips, pears, potatoes and shallots, and season with salt. Drain in a colander for 15 mins, then squeeze the excess liquid from the mixture and transfer to a bowl. Add the flour, egg, baking powder and basil, and mix well to make a firm batter.
- Heat the oil in a frying pan until sizzling, then fry tablespoons of the batter and flatten gently with a spatula. Cook for 2 mins on each side or until crisp and golden, then drain on kitchen paper and serve with soured cream.
20 mins
Makes 12
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