Weekend Cooking: Parsnip, Carrot and Apple Fritters (Medieval)

[snowynight]

500 g flour, 1 egg, 300 ml beer, 1 parsnip, 2 carrots, 6 cooking apples

Method

• Peel and core the apples, parsnips and carrots and chop into small cubes.
• Put in a pan and cover with water. Boil until cooked and then drain.
• Mash well with a fork.
• In a bowl, mix the flour, egg and beer to make a stiff batter.
• Add the mashed vegetables and mix well.
• Heat the oil in a pan until it is very hot and drop spoonfuls of the batter into it. Cook on both sides until golden.
• Serve at once sprinkled with salt. If they go cold, reheat them in the oven before serving.