EatSmarter exclusive recipe

Parsnip Fritters with Yogurt DipFor 1 Adult and 1 Child (7-14 Years)

Parsnip Fritters with Yogurt Dip - Parsnip Fritters with Yogurt Dip - A variation on meatballs where no one will miss the meat
Parsnip Fritters with Yogurt Dip - A variation on meatballs where no one will miss the meat


Calories:469 kcal
Preparation:30 min
Ready in:30 min
1 serving contains (Percentage of daily recommendation)
Calories469 kcal(23%)
Protein22 g(44%)
Fat29 g(36%)
Carbohydrates25 g(10%)
Added Sugar0 g(0%)
Roughage12 g(40%)

Recipe development: EAT SMARTER


For servings

3Parsnips (about 500 grams)
4 tablespoonsQuark
4 tablespoonsfine Oats (about 30 grams, plus more if needed)
1small Organic orange
5 ouncesYogurt (low-fat)
4 tablespoonsCanola oil

Kitchen Utensils

1 Cutting board, 1 Peeler, 1 Box grater, 1 Small knife, 1 Tablespoon, 1 Bowl, 1 Fine grater, 1 Bowl, 1 Non-stick pan, 1 Slotted spatula


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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.


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