- 200 g ricotta
- 3 T flour
- 1 free-range egg
- lemon, juice and zested
- 10 g Italian parsley
- 3 parsnips
Beat 200 g ricotta with 3 T flour, 1 free-range egg, seasoning to taste, the juice and zest of 1 lemon and 10 g Italian parsley.
Shave 3 parsnips using a vegetable peeler and add to the mixture.
Fry for 3–5 minutes, or until golden.
Cook's note: Serve with sour cream.