Parsnip and Potato Fritters with Bottarga Sauce
by Pamela Yung
wintersnack
Yield: Serves 6–8 as a snackPrep: 20 minCook: 1 hr 20 minTotal: Overnight
Ingredients
produce
- 500 gparsnips
- 2-3 stripslemon peel
- 2 clovesgarlic
- 125 mllemon juice
- 500 gbaking potatoes
- 2-3 sprigsthyme sprigs
protein
- 3eggs
dairy
- 100 gbutter(cold, cubed)
- 60 mlmilk
- 500 mlsingle cream
grain
- 140 gplain flour(seasoned)
pantry staple
- 65 mllemon oil
- 5black peppercorns
- salt and black pepper
- 215 gbreadcrumbs(panko for preference)
- 25 mlcolatura di alici(or fish sauce)
- 135 mlolive oil
other
- bottarga(grated)
- sunflower, rapeseed or vegetable oil(for frying)
Instructions
- Peel and thinly slice the parsnips, then put them in a medium pan with the whole garlic cloves, peppercorns, lemon peel and thyme. Cover with cream and cook on a simmer until parsnips are very tender and the cream has cooked down and thickened significantly. Remove and discard the aromatics, transfer the parsnips and cream to a blender and blitz smooth.
- While the parsnips are cooking, simmer the potatoes in lightly salted water until the tip of a small, sharp knife pierces them easily. Drain, leave to steam dry for five minutes, then peel. Mash the potatoes with a potato masher or fork, then, little by little, whisk in the cold butter and warmed cream, until emulsified – you want a smooth but still slightly stiff puree, so stop adding cream as soon as it’s the right consistency. Season with salt and pepper.
- Mix the potato puree with the parsnip puree, then transfer the mix to a medium tray. Cover the surface with clingfilm or similar, to prevent a skin forming, then refrigerate, ideally overnight.
- Put the seasoned flour in one bowl, beat the eggs with a splash of milk in a second bowl and put the breadcrumbs in a third bowl. With lightly moistened hands, take a golf-ball sized piece of the chilled parsnip mix out of the tray and roll it into a ball. Drop the ball into the flour bowl, to coat, then roll in the egg mixture, before finally coating it in breadcrumbs and placing on a tray. Repeat with the remaining parsnip mix.
- Whisk all the sauce ingredients in a bowl until slightly thickened and emulsified, then set aside.
- Fill a wide, deep-sided saucepan with enough oil to come 5-7cm up the sides, and heat it to 180C. Once the oil is at temperature, fry the fritters a few at a time, until golden.
- Spoon the sauce on to a platter, place the fritters on top or alongside, so you can drag them through the sauce, and serve hot – if you’re feeling decadent, grate a smattering of bottarga on top.