Ingredients Jump to Instructions ↓

  1. 1 1/4 tb Olive oil

  2. 2 c Coarsely chopped parsnips

  3. 3/4 c Finely diced onions

  4. 1 tb Minced garlic

  5. 1/2 c Garbanzo flour

  6. 1/4 c Gluten flour

  7. 2 ts Nut yeast

  8. 1 ts Salt

  9. 1/4 ts White pepper

  10. Peanut oil; for frying

Instructions Jump to Ingredients ↑

  1. Saute vegs in oil until onions are translucent and parsnips are soft.

  2. Process until a smooth paste is formed.

  3. Add all remaining ingredients except peanut oil and blend until well mixed.

  4. Heat oil in a 3" deep skillet to 375.

  5. Fill the bowl of a tablespoon w/batter and use a second spoon to scoop it into the oil.

  6. It may help to oil the spoon, but I haven't had any problems.

  7. Don't fry more than four at a time because they get done in less than a minute and if you leave them longer they'll burn and the fat content will skyrocket.

  8. Drain and serve.

  9. For the tomato sauce I recomend your basic homemade tomato sauce w/o any bay leaf but some extra red wine.

  10. Figger it out for yourself.

  11. If you can't make your own tomato sauce you've already read too far;-) (also from Friendly Foods, serves 4)


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