Beer Battered Parsnips


Prep time: 
30 minutes


Beer battered parsnips


  • 2 parsnips
  • bottle of beer or ale
  • flour to coat parsnips
  • 100g plain flour
  • 1 tablespoon sunflower oil, plus extra for deep frying
  • salt and pepper to taste


To make the batter, sift flour into bowl, add 1 tablespoon of oil and whisk in the beer/ale. Beat well to get rid of any lumps. Peel and slice each parsnip length ways into 8 wedges. Blanche in a pan of boiling water, drain and cool. Heat the oil for deep frying to 180c. Roll the parsnips in the flour then dip into the batter. Cook in batches in the oil for about 3 minutes. Remove and drain on kitchen papper. Sprinkle with salt and serve with garlic mayonnaise.