Evening Republican, Volume 20, Number 118, Rensselaer, Jasper County, 17 May 1916 — Parsnip Fritters. [ARTICLE]

Parsnip Fritters.

Take three or four good-sized parsnips; boil until tender, mash and season with a little butter, a pinch of salt and a slight sprinkling of pepper. Have ready a plate with .sifted flour on it; drop a tablespoon of the parsnip in flour and roll it about until well coated and form into a ball. When you have a sufficient number ready drop them into boiling drippings or lard as you would a doughnut; fry a delicate brown and serve hot. Do not put them in a covered dish, for that would steam them and deprive them of their crispness, which is their great charm.