This is true Tapas. Humble ingredients totally transformed into another level of taste and texture with a deep earthy richness. The sage leaves are crisp and packed with flavor. These tasty nibbles work perfectly with Chilled Beer or even a glass of full bodied red wine. Enjoy !!
READY IN
25 minutes
25 minutes
PREP TIME
20 minutes
20 minutes
COOKING TIME
5 minutes
5 minutes
SERVES
4 Servings
4 Servings
Print Recipe
- INGREDIENTS TO GET READY
- 500g x Small Parsnips
- 100g x Panko Bread Crumbs
- 100g x Polenta
- 60g x Grated Parmesan
- 20g x Sesame Seeds
- 10g x Nigella seeds
- 20 x Large Sage Leaves
- 2x Large Eggs
- PUT IT TOGETHER
- 1. Wash and peel the Parsnips, cut each Parsnip into 6 segments and blanch in a pan of rapidly boiling salted water for 2 minutes. Drain into a colander and allow to steam dry. Do not refresh
- 2. In a mixing bowl combine the breadcrumbs, polenta, Parmesan, sesame seeds and nigella seeds . Mix well. Whisk the eggs till the whites and yolks are one, and in another bowl place the seasoned flour
- 3. Once the Parsnips have cooled, crumb by passing firstly through the flour, the the Egg, and finally through the breadcrumbs. Do this process in small batches so your hands are dry and clean and things don’t get too messy
- 4. Heat your deep fat fryer to 180°C, ensuring the oil is clean and filtered. Deep fry the Sage leaves for 4 to 5 seconds until crisp but without colour. Remove and drain on kitchen paper
- 5. Fry the parsnips in small batches until they are crisp and Golden brown, drain on kitchen paper and serve whilst piping hot
Other Notes: Checkout for more recipes here https://www.spanishpassionfoods.co.uk/recipe/
Recipe Cuisine: Mediterranean