Cajun Parsnip Fritters on Baby Spinach

Ingredients

• 2 large parsnips, peeled
• 1 egg, separated
• 1 cup flour
• 1/2 cup milk
• salt, to taste
• fresh ground black pepper, to taste
• ground cayenne pepper, to taste
• 4 ounces baby spinach leaves
• 2 tablespoons olive oil
• 1 tablespoon walnut oil (or just sub an extra tbs of olive oil here)
• 1 tablespoon sherry wine vinegar
• oil (for deep frying)
• 1 tablespoon chopped walnuts

Directions

1. 1

   Bring the parsnips to a boil in a pan of salted water, then simmer for 10 to 15 minutes. You want them to be tender, but not mushy at all.

2. 2

   Drain the parsnips and allow them to cool until they are handleable. Cut them diagonally into 2" long x 1/2" or 1/4" thick slices.

3. 3

   Place the flour in a large mixing bowl and make a well in the center. Place the egg yolk into the well and mix it in with a fork, gradually pulling in the flour from the edges of the bowl. Begin adding the milk slowly, mixing all the while. Add salt, pepper and cayenne to taste. Beat mixture with a whisk until it's a smooth batter.

4. 4

   Wash and dry the spinach leaves, and place them in a bowl.

5. 5

   Combine the olive and walnut (if using) oils, sherry vinegar, salt and pepper (to taste) in a dressing cruet with a secure top. Set aside.

6. 6

   Just before serving time, whisk the egg white to soft peak stage. Fold a little bit of the yolk batter into the whites, then fold the egg white mixture into the yolk batter.

7. 7

   Heat an inch or two of cooking oil in a deep-sided heavy skillet until is shimmers but isn't smoking (or set a deep fryer to manufacturer's recommended temp) .

8. 8

   While oil is heating, shake the dressing vigorously to combine, then toss the spinach and dressing together. Arrange the dressed spinach on 4 salad plates, then scatter the chopped walnuts over them.

9. 9

   Once oil is hot, dip the sliced parsnips into the batter a few at a time, then fry them until puffy and golden. Drain them in a paper towel lined bowl and keep them warm while you fry the rest of the parsnips. Arrange the hot parsnips over the dressed spinach and serve immediately.