Medieval Recipes - Frytour of Pastrnakes (Parsnip Fritters)

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Frytour of Pastrnakes (Parsnip Fritters)

 

2-4 parsnips (depending on size), peeled and sliced.

1 package yeast, dissolved in 1/4 cup lukewarm ale or beer.

1 cup flour

2 eggs (beaten)

1/2 tsp salt

optional:

2 oz (1/2 cup) ground almonds

1/2 - 1 cup water for sauce

pinch of saffron

 

If a sauce is desired, draw up almond milk from almonds and water (recipe to

follow) adding ground saffron if you wish to colour it. Dissolve the yeast;

then stir in the rest of the beer or ale, flour. salt, and eggs. Leave in a

warm place to rise for about an hour. Parboil parsnips in salted water;

drain. Stir parsnip slices into the bowl of batter, to coat each piece.

Fry the fritters and drain on paper.

 

From " Pleyn Delit: Medieval Cookery for Modern Cooks " by Constance Hieatt,

Brenda Hosington, and Sharon Butler