Baked Parsnip Fritters with Avocado Cilantro Sauce

Parsnips are root vegetables that have a similar taste to potato, but you don’t see them used as frequently in recipes as their more popular counterpart. However, just because they aren’t the most popular vegetable doesn’t mean they can’t be made into a tasty little appetizer. Although fritters are usually fried, these are baked in the oven, which helps cut down on fat content. When you first bake your fritters, you may find that they don’t bind together as tightly as you want them to—don’t worry, after their first round in the oven, they will be stuck together in no time.

Makes about 8 fritters

1 large parsnip

2 large cage-free eggs

1⁄8 cup whole-wheat flour

1⁄8 cup bread crumbs

1⁄2 teaspoon garlic powder

Ingredients for Avocado Cilantro Sauce

1 medium avocado

1 teaspoon garlic powder

1 cup chopped cilantro

2 tablespoons apple cider vinegar

2 tablespoons extra-virgin olive oil

1. Preheat oven to 425°F. Peel parsnip, cut in half, and slice off both ends. Spiralize using a small-noodle blade. Use a knife to break up long noodles. Transfer to a large bowl.
2. Crack eggs in a medium bowl and lightly beat. Add flour, bread crumbs, and garlic powder and mix well. Pour over parsnip noodles and mix with your hands until noodles are evenly covered.
3. Form patties using your hands and place onto a baking sheet lined with aluminum foil. Keep patties stuck together by using your hands—they will solidify when baked. Bake for 15 minutes and then flip fritters over using a spatula. Bake for another 10 minutes or until crispy.
4. To make Avocado Cilantro Sauce, add all ingredients to a blender or food processor and blend until smooth. Serve a dollop on each fritter.