Root Vegetable Fritters with Scallions

from The Vegetarian Compass
by Karen Hubert Allison

Grated onions and scallions add a hearty, down-home flavor to these delicious fritters.

1/2 cup finely grated parsnip
1/2 cup finely grated carrot
1/2 cup finely grated turnip
1/2 cup chopped scallions, green part only
2 tablespoons grated onion and its liquid
1 teaspoon fresh ginger cut into thin matchsticks (optional)
1 egg plus 2 egg whites
1/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon sugar
Salt and pepper

In a bowl, mix the grated parsnip, carrot, and turnip with the scallions. Add the egg whites beaten with the grated onion. Whisk together the whole wheat flour, baking powder, sugar, salt, and pepper. Stir into the vegetable mixture.

Heat about 1 and 1/2 inches of oil in a heavy pot to 375 degrees. Drop batter in the hot oil by the tablespoonful. Turn over when golden brown and fry on the other side. Don't cook too many at the same time or you will risk lowering the temperature of the oil. These cook best when they are small and not too thick. Drain on paper towels.

Makes 24 small fritters

© 1998 by Karen Hubert Allison