|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.