These carrot and parsnip fritters are deliciously sweet, soft and perfect for little hands. Great for babies and toddlers but also something the whole family will enjoy.
I first gave Rory parsnips when he had just started weaning and they are now one of his favourite foods. If I give him a selection of roasted vegetables he always picks out the parsnips to eat first. I'm presuming his love for them are due to their soft flesh and their subtle sweetness. Before Rory was born we only ever really ate parsnips in the winter, when they taste their best (their flavour and sweetness is increased by the cold.) Now we seem to have them, in some form, most weeks.
Last week I had an excess of parsnips to use up so I decided to grate them along with some carrots and made these carrot and parsnip fritters. I wanted to keep the veggie content high so I used as little batter as I could get away with. When you are making them you may initially think that they won't hold, and that the vegetable to batter ratio is wrong. Stick with it though, you will be surprised. Once in the pan they hold together really well and are easy to flip. Fry them for as long as desired, I fried them over a medium heat for 5-6 mins on each side as I wanted a softer texture to make it easier for Rory to eat.
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Carrot and Parsnip Fritters
Ingredients
- 1 cup (125g) grated carrots
- 1 cup (125g) grated parsnip
- 1 egg
- 2 tablespoon flour
- ¼ teaspoon ground cumin
- ½ tablespoon chopped coriander (cilantro)
- 2 tablespoon Oil for frying
Instructions
- Mix the carrots and parsnips together and squeeze the juice out of them
- In a large mixing bowl mix the carrots and parsnips together with the egg, flour and cumin.
- Add the coriander and mix through.
- Spray a non stick frying pan and heat on medium
- Add small handfuls of the mixture to the pan and flatten.
- Heat for 3-6 mins on each side.
Recipe Notes
Nutritional facts
Sophie says
I think unless you're using a large egg, unfortunately there's too much veg in this recipe for the fritters to stay together. I used a medium egg and they fell apart, I can see someone else had the same issue. 150g veg worked perfectly, 200g might be ok.
Amy says
Hi Sophie, sorry you didn't have much success with the recipe. I hope you got the recipe to work by adjusting the vegetable amounts.
Priya says
Hi Amy,
Can I used grated potatoes instead of parsnip in this recipe .
Amy says
Hi Priya, sorry for the late reply, I am travelling at the moment and haven’t been able to check my site as often. Potato should work well in this recipe 🙂
Olga says
A great recipe. Easy to make. My baby loved it
Amy says
Glad your little one enjoyed them, Olga 🙂
Bec says
Just made this recipe and it didn’t hold together at all. I had to add an extra egg and some breadcrumbs to bind it together and it only just forms a patty. Any tips?
Amy says
Hi Bec, sorry the recipe didn't work well for you. I would just add a little more flour if this is the case. I made small fritters, in a non stick pan. The bigger they are the harder they would be to work with.