1 Peel the parsnips and finely grate on a box grater.
2 Peel the onion and chop finely.
3 Mix together the quark, eggs and oats in a bowl. Season with salt, pepper and freshly grated nutmeg. Add about 400 grams (approximately 14 ounces) grated parsnip and the onion and stir to combine.
4 Rinse the orange in hot water, wipe dry and finely grate the zest. Use a sharp knife to remove the remaining peel and bitter white pith following the curve of the fruit.
5 Working over a bowl to catch the juices, cut between membranes to remove whole orange segments.
6 Add the remaining grated parsnip, orange segments, grated orange zest and orange juice to the yogurt and mix well. Season the dip with salt and pepper.
7 Form the parsnip mixture into 8 patties with moistened hands. If the batter is very soft, mix in more oats.
8 Heat the oil in a large non-stick pan over low heat and fry the fritters until golden brown on both sides. Serve hot with yogurt dip.