Ingredients
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2
-
1
-
1
-
1/2
-
-
-
-
4
-
2
-
1
-
1
-
-
1
-
-
Directions
Cajun Parsnip Fritters on Baby Spinach, This recipe uses sliced parsnips instead of mashed Posted for ZWT, untried by me Adapted from Around the World in 450 Recipes
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Steps
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1
Done
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Bring the Parsnips to a Boil in a Pan of Salted Water, Then Simmer For 10 to 15 Minutes. You Want Them to Be Tender, but not Mushy at All. |
|
2
Done
|
Drain the Parsnips and Allow Them to Cool Until They Are Handleable. Cut Them Diagonally Into 2" Long X 1/2" or 1/4" Thick Slices. |
|
3
Done
|
Place the Flour in a Large Mixing Bowl and Make a Well in the Center. Place the Egg Yolk Into the Well and Mix It in With a Fork, Gradually Pulling in the Flour from the Edges of the Bowl. Begin Adding the Milk Slowly, Mixing All the While. Add Salt, Pepper and Cayenne to Taste. Beat Mixture With a Whisk Until It's a Smooth Batter. |
|
4
Done
|
Wash and Dry the Spinach Leaves, and Place Them in a Bowl. |
|
5
Done
|
Combine the Olive and Walnut (if Using) Oils, Sherry Vinegar, Salt and Pepper (to Taste) in a Dressing Cruet With a Secure Top. Set Aside. |
|
6
Done
|
Just Before Serving Time, Whisk the Egg White to Soft Peak Stage. Fold a Little Bit of the Yolk Batter Into the Whites, Then Fold the Egg White Mixture Into the Yolk Batter. |
|
7
Done
|
Heat an Inch or Two of Cooking Oil in a Deep-Sided Heavy Skillet Until Is Shimmers but Isn't Smoking (or Set a Deep Fryer to Manufacturer's Recommended Temp) . |
|
8
Done
|
While Oil Is Heating, Shake the Dressing Vigorously to Combine, Then Toss the Spinach and Dressing Together. Arrange the Dressed Spinach on 4 Salad Plates, Then Scatter the Chopped Walnuts Over Them. |
|
9
Done
|
Once Oil Is Hot, Dip the Sliced Parsnips Into the Batter a Few at a Time, Then Fry Them Until Puffy and Golden. Drain Them in a Paper Towel Lined Bowl and Keep Them Warm While You Fry the Rest of the Parsnips. Arrange the Hot Parsnips Over the Dressed Spinach and Serve Immediately. |
