It’s a common conundrum … And the Extension Bulletin #160 has the answer. In Canning Club Lesson No. 2, Div. 1, Circular No. 4, you will find several “Ways to Prepare Vegetables,” including a delightful recipe for parsnip fritters.

Parsnip Fritters

1. Wash, peel, and cook parsnips until tender in boiling water.
2. Drain off the liquid and mash the parsnips.
3. To each cup of parsnips add 1 T flour, 1/2 t salt and a dash of pepper. Mix thoroughly.
4. Drop by spoonfuls into a frying pan containing enough hot fat to prevent the fritters from sticking to the pan. Flatten the fritters until they are about 1/2 inch thick. Fry on one side until a golden brown, then turn to brown the other side.
5. Serve these at a meal that is lacking in fat.