Cajun Parsnip Fritters on Baby Spinach
Crispy, golden, and spiced to perfection, these Cajun Parsnip Fritters on Baby Spinach are a bold and satisfying dish that’s as nutritious as it is flavorful. Made with freshly grated parsnips, a touch of Cajun seasoning, and a light, fluffy batter, these fritters are pan-fried to achieve the perfect balance of crunchy exterior and tender, aromatic center. Served atop a bed of fresh baby spinach and finished with a drizzle of zesty lemon juice, this recipe offers a delightful contrast of textures and tastes with every bite. Perfect as a vibrant appetizer or light main course, these fritters are quick to prepare, taking just 35 minutes from start to finish, making them ideal for busy weeknights or casual entertaining.
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Recipe Information
Ingredients
- 3 medium parsnips
- 60 grams all-purpose flour
- 1 large egg
- 60 milliliters milk
- 2 teaspoons Cajun seasoning
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 60 milliliters vegetable oil
- 120 grams baby spinach leaves
- 1 small lemon
Instructions
Peel the parsnips and grate them using a box grater or food processor. Place the grated parsnips in a clean kitchen towel and squeeze out as much excess moisture as possible.
In a medium bowl, whisk together the flour, Cajun seasoning, baking powder, salt, and black pepper.
In another small bowl, beat the egg and whisk in the milk until combined.
Gradually add the wet ingredients to the dry ingredients, mixing until a thick batter forms.
Fold the grated parsnips into the batter until evenly coated.
Heat the vegetable oil in a large skillet over medium heat.
Scoop tablespoons of the batter into the hot oil, flattening each into a small, round fritter. Cook for 2-3 minutes on each side, or until golden brown and crispy. Work in batches, if necessary, to avoid overcrowding the pan.
Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil.
Wash and dry the baby spinach leaves, then divide them evenly among serving plates.
Place the parsnip fritters on top of the spinach and squeeze fresh lemon juice over the top for a bright, zesty finish.
Serve immediately while the fritters are hot and crispy.
Nutrition Facts
Calories |
1168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 38.8 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 3616 mg | 157% | |
| Total Carbohydrate | 117.8 g | 43% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 20.3 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 368 mg | 28% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2158 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
