Kind of like potato pancakes, only with parsnips. Use spring dug parsnips, and they'll be extra sweet when you fry them up. If you like, make them in a larger size and call them pancakes. Good as a side dish with dinner or brunch.
3 lbs parsnips, peeled, cored, and shredded
1 medium onion, finely chopped
2 tsp dried sage
2 Tbsp dried parsley (or 1/4 cup fresh)
1 tsp salt
Freshly ground black pepper to taste
1/3 cup all purpose flour or white whole wheat flour
3 eggs, beaten
Canola oil for frying
1 cup plain yogurt
Combine the shredded parsnips, onion, sage, parsley, salt, pepper, and flour in a bowl and mix until evenly coated. Pour the egg over the parsnip mixture and stir again until evenly coated.
Heat a little canola oil in a large skillet or two over medium heat. Place spoonfuls of the parsnip mix (1/4 cup or so) into the skillet(s), leaving a bit of space between. Press down with a spatula to flatten them. Cook for 3-4 minutes a side over medium heat. Keep warm in a low oven or covered plate while you cook the rest.
Add a large pinch of salt to the yogurt and whisk until smooth and thinned.
Serve the fritters hot and pass yogurt sauce at the table to drizzle over them.