Pakora

We’re thinking about growing parsnips for the first time — particularly since we love making these Indian spiced parsnip fritters. Parsnips are sweetest when harvested after they have been nipped by frost, so these are all treats for the early fall when you may be looking for something new.

Makes 2 dozen

1 ½ c. grated peeled parsnips

1 ½ c. finely sliced onions

1 jalapeno, top and seeds removed, minced

1 heaping T. chopped mint leaves

½ t. minced ginger

½ t minced garlic

½ t. garam masala

½ t. ajwain seeds (also called carom), optional

½ t. salt

½ c. chickpea flour

¼ c. rice flour

1/3 c. water

Vegetable oil

⅓ c. whole milk yogurt, stirred smooth.

Combine parsnip, onions, jalapeno, mint, ginger, garlic, garam masala, ajwain and salt; rub together well to release juices from vegetables. Let stand a half hour or so. Add chickpea and rice flours, and water and mix well.

In deep saucepan, heat several inches oil until a piece of pakora batter sizzles actively when dropped into the oil, or until oil registers 300 degrees F. on thermometer. Drop batter by the tablespoonful into hot oil, making about six pakoras at a time. When golden brown remove and drain on wire rack. Serve as pakora emerge from oil with yogurt as a dip. Repeat for several more batches.