In Season: Parsnips | culture: the word on cheese
No, the parsnip is not just a “white carrot.” Crispy, cheesy Parsnip fritters with Gruyère make the perfect autumnal appetizer.
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Ingredients
- 1 pound parsnips (peeled and cored if necessary)
- 1 large russet potato (peeled)
- 1 tablespoon fresh lemon juice
- 2 cloves garlic (minced)
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt (plus more to taste)
- ¼ teaspoon freshly cracked black pepper (plus more to taste)
- ⅛ teaspoon ground nutmeg
- 1½ tablespoons finely chopped fresh thyme
- 1½ tablespoons finely chopped fresh parsley (plus more to garnish)
- 1 cup grated Gruyère cheese (about 4 ounces)
- 2 large eggs (lightly beaten)
- Neutral oil (such as vegetable, canola, or grapeseed, for frying)
- Sour cream (for serving)
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