Air Fryer Recipe
Carrot and Parsnip Fritters
These carrot and parsnip fritters turn crisp and full of flavour in the air fryer, with a lovely golden finish.
Ingredients
- 250g carrots, peeled and coarsely grated
- 250g parsnips, peeled, woody cores removed if large, and coarsely grated
- 1 tsp fine sea salt
- 2 medium eggs, lightly beaten
- 45g plain flour
- 35g fine fresh breadcrumbs or panko breadcrumbs
- 2 spring onions, finely sliced
- 1 small garlic clove, finely grated
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp freshly ground black pepper
- 1 tbsp chopped fresh parsley or coriander
- 1 tsp lemon zest
- 1½ tbsp olive oil
- Optional: 30g finely grated mature Cheddar or crumbled feta
Method
- Put the grated carrot and parsnip in a bowl, sprinkle with the salt, toss thoroughly, and leave for 10 minutes.
- Squeeze the vegetables firmly over the sink until just a few drops come out.
- Tip the squeezed vegetables back into the bowl and gently loosen them with your fingers.
- Stir through the spring onions, garlic, cumin, smoked paprika, black pepper, herbs, and lemon zest.
- Add the beaten eggs, flour, breadcrumbs, olive oil, and optional cheese, then mix until the mixture holds together.
- Let the mixture rest for 5 minutes while you preheat the air fryer to 190°C.
- Shape the mixture into 10 patties, each about 7cm wide and 1.5cm thick.
- Line the basket with perforated parchment, or lightly oil the basket or silicone liner.
- Arrange the fritters in a single layer, then brush or spray the tops with a little oil.
- Air fry at 190°C for 8 minutes, then turn them carefully and cook for a further 5–7 minutes.
- For a bit of extra browning, increase the heat to 200°C for the final 1–2 minutes.
- Rest the fritters on a wire rack or a plate lined with kitchen paper for 2 minutes before serving.
Nutrition
Calories: 250
