- 1 parsnip (see note)
- 1 potato
- 1 small beet
- ½ large or 1 small sweet potato
- 1 green onion, roughly chopped
- 2 garlic cloves, crushed or finely minced
- ¼ cup oat flour
- ¼ cup JUST Egg
- 1 teaspoon baking powder
- ½ teaspoon paprika
- ½ teaspoon turmeric
- ¾ teaspoon salt
- ⅛ teaspoon pepper
- Fresh dill, chives or green onions, for garnish
Lemon Tahini Sauce
- ½ cup tahini
- 3 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 tablespoon mustard, preferably whole-grain
- 2 tablespoons water
- Salt & pepper, to taste
Serves 6-8 fritters
Shred the root vegetables
Preheat oven to 400°F. If preferred, peel the root vegetables. Grate, shred or spiralize the parsnip, potato, beet and sweet potato. Using a fine-mesh strainer or cheesecloth, squeeze as much liquid out of the vegetables as possible. The more liquid you remove, the crispier the fritters will be. You should be left with about 2 cups of shredded vegetables. Combine with the garlic and green onion in a large bowl.
Note: Use any mix of root vegetables, including parsnips, carrots, turnips, potatoes, sweet potatoes, beets and celery root. Just aim to have 3 packed cups total once shredded.
Mix the batter
In a separate bowl, whisk together the oat flour, JUST Egg, baking powder, paprika, turmeric, salt and pepper. Fold the shredded vegetables into the batter until evenly coated.
Shape the fritters
Line a baking sheet with parchment paper. Place about 2 tablespoons of mixture onto the tray and flatten into a patty-like shape with your hands. Repeat with the remaining mixture. Place in the oven for 30-35 minutes or until the edges are crispy.
Make the lemon tahini sauce
While the fritters bake, combine the tahini dipping sauce ingredients in a blender, or whisk thoroughly in a bowl.
Garnish and serve
Serve the fritters while they are fresh, warm and crispy. Garnish with fresh dill and a side of lemon tahini sauce for dipping. Reheat leftover fritters in a toaster oven.