Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 300 grams of grated parsnips and 150 grams of grated potatoes.

2. 2

   Add 2 tablespoons of finely chopped fresh dill, 0.5 teaspoon of sea salt, and 0.25 teaspoon of white pepper to the vegetable mixture and mix thoroughly.

3. 3

   Whisk in 1 large beaten egg and 2 tablespoons of tahini until fully incorporated.

4. 4

   Gradually stir in 0.25 cup of rye flour until a cohesive batter forms.

5. 5

   Heat 4 cups of neutral oil in a deep pot or Dutch oven over medium-high heat until a thermometer reads 350 degrees Fahrenheit (175 degrees Celsius).

6. 6

   Carefully drop approximately 2-tablespoon portions of the batter into the hot oil and deep-fry for 3 to 4 minutes per side, or until golden brown and cooked through.

7. 7

   Using a slotted spoon, remove the cooked bites and transfer them to a wire rack lined with paper towels to drain any excess oil.