Parsnip Fritters Recipe

Scrape and halve the parsnips, boil tender in salted water, mash smooth,

picking out the woody bits; then add a beaten egg to every four

parsnips, a tablespoonful of flour, pepper and salt to taste, and enough

milk to make into a thin batter; drop by the tablespoonful into hot

lard, and fry brown. Drain into a hot colander and dish.

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