Parsnip and Leek Fritters

These parsnip and leek fritters are a great way to use up leftover vegetables. They're easy to make and can be served as a side dish or appetizer. They're also a great way to get your kids to eat their vegetables.

I first came up with this recipe when I was trying to find a way to use up some leftover parsnips and leeks. I had roasted a whole bunch of vegetables for dinner, but I had a lot of leftovers, and I didn't want them to go to waste. I decided to try making fritters, and they turned out so well that I've been making them ever since.

Prep time: 20 | Cook time: 10 | Serves: 4

Ingredients

• 1 pound parsnips, peeled and grated
• 1 large leek, white and light green parts only, chopped
• 1/4 cup almond flour
• 1/4 cup tapioca flour
• 2 large eggs
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the parsnips, leeks, almond flour, tapioca flour, eggs, olive oil, salt, and pepper. Mix well.
2. Heat a large skillet over medium heat. Add spoonfuls of the batter to the skillet, flattening them into 2-inch wide circles.
3. Cook the fritters for 2-3 minutes per side, or until they are golden brown and cooked through.
4. Serve the fritters warm with your favorite dipping sauce.

Why It Works

• The combination of parsnips and leeks is a great way to get your vegetables in. Parsnips are a good source of fiber and vitamin C, while leeks are a good source of vitamins A and K.
• The almond flour and tapioca flour help to bind the fritters together and give them a nice crispy texture.
• The eggs add richness and flavor to the fritters.
• The olive oil helps to keep the fritters from sticking to the pan.
• The salt and pepper add flavor to the fritters.