Prep
10 min
Total
10 min
INGREDIENTS
- 3 medium parsnips peeled and shredded
- 1 small celery root shredded
- 2 large eggs lightly beaten
- 1/3 cup almond milk
- 1/4 cup white whole wheat flour
- 2 tbsps fresh chives chopped
- 2 tbsps fresh parsley chopped
- 1 tsp dijon mustard
- TT salt
- TT pepper
METHOD
- In a large bowl combine eggs, milk, flour, parsley, chives, mustard, pepper and salt.
- Add 2 tablespoons oil to a skillet and heat over medium heat. Scoop 1/4 cup of batter into the skillet pan; use the back of a spatula to flatten a bit. You should have 4 patties.
- Cook 2-3 minutes on each side, or until golden brown. Let drain on a paper towel. Add remaining 2 tablespoons of olive oil to the skillet if needed and repeat with remaining batter.
- To serve, eat as is or enjoy fritters topped with sour cream and garnish with additional chives, if desired.
