Curry Turmeric Yogurt Parsnip Navy Bean Fritters

Ingredients

• 1 cupAll-Purpose Flour
• 3 eggsChicken Egg
• 1 cupBreadcrumbs
• ¼ cupCanola Oil
• 12 ozParsnip
• 8 ozCanned Navy Beans
• 1 tbspCurry Powder
• 1 tspTurmeric
• ½ cupPlain Yogurt
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Prepare the Parsnip, Canned Navy Beans: drain and rinse any canned ingredient, shred or chop firm produce, and pat wet ingredients dry.
2. Keep the Chicken Egg refrigerated until ready to cook. Combine it with the Parsnip, Canned Navy Beans, All-Purpose Flour, Breadcrumbs, Curry Powder, Turmeric, Plain Yogurt, and Table Salt to make a thick batter. Do not eat or taste the raw batter.
3. Heat the Canola Oil in a skillet. Cook spoonfuls of batter in batches, flattening them into fritters and turning once, until browned and the centers reach at least 160°F (71.1°C). Serve hot.