Go Back

Crispy Sweet Parsnip & Pecan Fritters

Course Appetizer
Cuisine American
Prep Time 12 minutes
Cook Time 10 minutes
Total Time 22 minutes
Servings 8


  • 2 eggs
  • 2 medium sized 250 grams parsnips - which equals 2 cups lightly packed once grated
  • 1/4 cup ground and roasted pecan nuts
  • 2 tbsp flour
  • 2 tsp honey
  • 1 tsp cinnamon
  • Coconut oil or vegetable oil for frying


  1. Break the eggs into a medium to large mixing bowl and whisk lightly to combine the whites and the yolks.
  2. Grate the parsnips using the coarse side of your grater. If you are using organic parsnips, you can omit peeling the parsnips. If you see that the grated parsnips are making a fair amount of water, you can squeeze some of this out and discard.
  3. Add the grated parsnips and the ground and roasted pecans into the egg. Sprinkle in the flour, honey and cinnamon and toss gently to combine. Try to avoid ‘mashing’ the mix as this can make the fritters stodgy. Do not worry if the mix looks like it won’t hold together, it binds well once on the heat.
  4. In a skillet add approximately 1-2 tablespoons of coconut oil and bring to a medium high heat.
  5. With a large spoon scoop out small amounts of the batter and gently drop into the pan. Flatten the dollops down slightly with the back of the spoon and fry on medium high until both sides are golden and crispy, approximately half a minute each side. Transfer to a warmed plate or into the oven.
  6. Continue until all the batter is finished, adding coconut oil to the pan when necessary. You want to aim to have a thin coating of oil in the skillet while frying the fitters. If the oil is too deep they can become overly greasy.
  7. Lastly, serve by sprinkling with treacle sugar, cinnamon and extra chopped pecan nuts for garnish. You can substitute the treacle sugar for brown sugar, honey, or maple syrup.