side dish recipe · #04565
Oregano Feta Parsley Parsnip Navy Bean Fritters
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 49 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 10
Prep25 min
Cook24 min
Inactive0 min
Total49 min
Ingredients
- 1 cupAll-Purpose Flour
- 3 eggsChicken Egg
- 1 cupBreadcrumbs
- ¼ cupCanola Oil
- 12 ozParsnip
- 8 ozCanned Navy Beans
- 1 tsp, leavesOregano
- 4 ozFeta Cheese
- 3 tbspParsley
- ¾ tspTable Salt
Instructions
- 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.
- Keep the Chicken Egg refrigerated until ready to cook. Combine it with the Parsnip, Canned Navy Beans, All-Purpose Flour, Breadcrumbs, Oregano, Feta Cheese, Parsley, and Table Salt to make a thick batter. Do not eat or taste the raw batter.
- 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.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 14 g
- Carbohydrates
- 47.9 g
- Fat
- 17 g
- Fiber
- 6.2 g
- Sodium
- 807.4 mg
Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk, Egg, Wheat
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.