Spring-Dug Parsnip Fritters with Black Garlic Yogurt and Herb Salad

Photo by Michael Piazza / Styled by Catrine Kelty

Discussing parsnips in the 1887 edition of Mrs. D.A Lincoln’s The Boston Cookbook the author writes, “Those which have remained in the ground through the winter are considered the best,” and 139 years later, Mrs. Lincoln’s observation still rings true. Spring-dug parsnips, by some mysterious, almost alchemical process, emerge from the rich, newly thawed New England soil sweeter and more vibrant in flavor. Fighting all winter long to prevent themselves from freezing, parsnips convert their starch to sugar resulting in the best-tasting root vegetable in the Northeast, just in time for the first spring greens to emerge from the ground.

Vegetables were rarely the star of the dinner table in early New England, almost always playing a supporting side dish role to a central piece of protein, and Mrs. Lincoln’s table was no different. Her suggestion was to make parsnip fritters to serve with corned beef or salt fish, first boiling then mashing the fritters before rolling them in flour, dipping in molasses and frying.

Black garlic is most certainly not a traditional New England ingredient, but with a savory, caramel-adjacent flavor reminiscent of blackstrap molasses, incorporating it into a bright yogurt dipping sauce is a nice subtle nod to the original inspiration for this dish without needing to fully embrace the sweet tooth of 19th-century Boston.

Serves 4–6

FOR THE QUICK-PICKLED SHALLOTS:
3 shallots, peeled and thinly sliced
juice of 2 lemons
1 tablespoon apple cider vinegar
1 teaspoon salt
½ teaspoon black pepper

FOR THE PARSNIP FRITTERS:
1 tablespoon canola or other neutral-flavored oil, plus more for frying
4 large spring-dug parsnips, peeled and halved
5 medium leeks, tough green top removed
1½ tablespoons kosher salt
¼ cup Quick-Pickled Shallots (recipe above), drained of their liquid
2–2½ cups Maine Grains black bean flour
1½ tablespoons ground coriander seed
⅓ teaspoon each ground cayenne pepper and freshly ground black pepper
1 teaspoon smoked paprika
zest of 1 lemon

FOR THE BLACK GARLIC YOGURT:
¼ cup buttermilk
6 cloves black garlic
1 clove fresh garlic, chopped
1½ cups whole-milk yogurt
¼ teaspoon black pepper
¾ tablespoons dill, chopped
1 teaspoon Dijon mustard
zest and juice of ½ lemon
¾ tablespoon onion powder
¾ teaspoon garlic powder
⅓ cup mayonnaise
salt, to taste

FOR THE HERB SALAD:
½ cup mixed herb leaves: parsley, dill, mint and chervil
zest of ½ lemon
1 tablespoon Quick-Pickled Shallots (recipe above)
1 tablespoon extra virgin olive oil
salt, to taste
freshly ground black pepper, to taste

MAKE THE QUICK-PICKLED SHALLOTS:
In a nonreactive bowl, combine all ingredients. Place everything in a glass jar or plastic container and refrigerate for at least 30 minutes before using.

MAKE THE PARSNIP FRITTERS: Preheat oven to 350°F. Lightly rub the parsnip quarters with the oil. Place on a baking sheet and roast in the oven for 8 minutes, just to lightly soften. Let cool completely.

Grate the parsnips coarsely using a box grater or the grating blade of your food processor and place in a large mixing bowl. With a mandoline or a knife, slice the leeks as thin as possible and add them to the parsnips. Add the salt and toss it through to evenly distribute. Transfer the parsnip mixture to a fine sieve set over a bowl and allow the mixture to drain for at least an hour, or until the vegetables are soft to the touch.

Squeeze any excess liquid from the vegetables and return them to the mixing bowl. Add the remaining ingredients, starting with 2 cups of the bean flour and stirring evenly to combine. If you pick up a handful of the mixture it should hold its shape but not feel dry. If it’s too wet, add a little more of the bean flour.

Scoop 1-ounce fritters with a spoon and roll them between your hands into a ball. Now shape the fritter into a flattened round shape, similar in size to an Oreo. Place the fritters, evenly spaced, on a parchment-lined baking sheet and refrigerate while you make the Black Garlic Yogurt and Herb Salad. At this point, the fritters could also be frozen for later use.

Preheat a cast-iron skillet and add about ¾-inch of neutral frying oil. Fry the fritters in batches until they become crispy and golden brown on the outside. Remove the fritters to a sheet tray lined with paper towel and season with salt immediately.

MAKE THE BLACK GARLIC YOGURT:
Place the buttermilk, black garlic, garlic and garlic clove in the base of a blender or food processor and blend until smooth. Transfer the black garlic to bowl. Add in all remaining ingredients, stir to combine and taste. Adjust seasoning as necessary. Store in a sealed container for up to three days before using. Any extra yogurt makes a great dip for early summer vegetables.

MAKE THE HERB SALAD:
Place all ingredients in a bowl and gently toss together. Taste and adjust seasoning as necessary.

TO SERVE:
Place 5 warm fritters on each plate. Drizzle liberally with the black garlic yogurt. Top with the herb salad and a few cracks of freshly ground black pepper.

This recipe appeared in the Spring 2026 issue as part of a larger story: Don’t Spring So Quickly.