Reviewed: Feb. 27, 2012

The flavor is okay, but the texture was awful - just a soggy mess, with a crispy outer layer. On the second batch I tried adding more flour and bread crumbs, but still the same. And that was frying them for 20 minutes or so. Not gonna make these again. :-\

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Reviewer:

Julie

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

Reviewed: Oct. 7, 2009

I think that the recipe is a bit high in fat, but then again many recipes are that, and its not the fat that is the worry, its the trans fats! Having said that, you could bake, or griddle fry these instead of deep frying. The value is using an under-appreciated vegetable, that most people turn up their noses at. The nutritional information wasn't that bad for the recipe, and was only 1.5 grams higher in fat than the Moroccan Vegetable Soup( with parsnips) and .6 grams higher in total carbs than the same soup. For me its the carbs that make or brake a recipe, being diabetic.

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Reviewer:

EvaB

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Sep. 21, 2009

I'm afraid to look at the nutritional information... I think you undo all the benefits of eating parsnips by deep-frying them in oil... Still, these were heavenly!!!

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7 users found this review helpful