|Source||Marion Shepherd (1979)|
|Prep time||20 minutes|
|Cooking time||40 minutes|
|Total time||1 hour|
Cook parsnips in boiling salted water to cover until tender. Drain and mash. Sift flour with baking powder and salt into a bowl. Beat egg, add milk and parsnips. Stir into flour mixture and mix well. Drop by spoonfuls into hot deep fat (360°) and fry until golden brown, 4 to 5 minutes. Drain on absorbent paper.