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Frytour of Pasturnakes (Parsnip Fritters)
Frytour of Pasturnakes (Parsnip Fritters) is a traditional Medieval recipe for fritters of parsnips, apples and carrots served as a snack. The full recipe is presented here and I hope you enjoy this classic Medieval version of Parsnip Fritters.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4–6
Rating: 
Tags : Vegetable RecipesBritish RecipesEnglish Recipes
Original Recipe
Frytor of Paſternak9 of Apples
(from A Forme of Cury)
Take ſkyrwat9 and past9nak9 and apples, et p̲boile hē, make a bator and ayrenn, caſt þ9to ale. ſafron et ſalt. wete hē ī þe bator and frye hē ī oile or ī grece. do þ9 Almand Mylk. et sūe it forth.
Modern Redaction
Ingredients:
460g plain white flour
1 egg
250ml lager or any highly-carbonated beer
1 medium parsnip
2 medium carrots
6 medium cooking apples
Method:
Peel the parsnip, carrots and apples. Core as appropriate and chop into small cubes. Place in a saucepan, cover with water and boil until soft. Drain the excess water and roughly mash with a fork.
On a bowl mix together the flour, egg and beer to form a stiff dough. Add the mashed vegetables to this and mix together well. Pour olive oil into a wok to a depth of about 4cm. Heat this oil and when almost smoking drop large spoonfuls of the batter into the oil. Fry until golden brown, drain and place on a serving dish. Serve as soon as the last of the batter is used up.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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