Root Vegetables

Medieval recipes

Parsnip Fritters


250 g plain flour
½ teaspoon salt
½ teaspoon saffron (optional)
1 egg
200 ml of ale at room temperature

(note: medieval ale did not contain hops so it is best to use lager for this recipe)

10- 12 medium-sized parsnips
6 tablespoons vegetable oil
Salt to taste


Mix together all the batter ingredients in a large bowl and stir until smooth.
Peel the parsnips.
Cut the parsnip in half lengthwise and then slice into strips.
Steam the parsnip strips for about 10 minutes, until they are easily pierced with a knife.
Drain and pat dry.
Dip the strips into the batter.
Shallow fry in hot oil until golden brown on both sides.
Drain, using paper towels.
Sprinkle lightly with salt.

Parsnip fritters were often served with thick almond milk sweetened with honey.