Fried Parsnip and Apple Dumplings

First things first: a little bit of exciting news from the Vegan Eats camp. The ever informative and inspiring online community/podcast/news source, The Vegan Police, just posted an interview I did with them a couple weeks ago. To check it out, click here!

Okay, on to the recipe. Admittedly, these fried little doughballs turned out tasting more like pakora than fried dumplings because of the curry spices I threw into the batter. Although, I was hesitant to actually call them pakora, since Indian and South Asian pakora is traditionally made with chickpea flour (aka gram flour). I shallow fried them in a little saucepan three at a time and seasoned them with a bit of salt as they cooled down. They turned out really delicious. One helpful tip: if the dumplings break apart in the oil, it likely means that your batter is too thin. Just mix in some more flour, bit by bit until it all holds together and you’re able to get nice, fluffy golden brown dumplings.

1½ cups unbleached all-purpose flour
1 tablespoon + 1 teaspoon brown sugar
1¾  teaspoons baking powder
½ teaspoon sea salt
½ teaspoon curry powder
¼ teaspoon cinnamon
¼ teaspoon ground cloves
Pinch ground ginger
½ cup parsnip, peeled and grated
½ cup apple, peeled and grated
3 tablespoons raisins
1 stalk green onion, thinly sliced
¼ cup parsley, chopped
1 tablespoon freshly squeezed lemon juice
2 tablespoons Earth Balance (or other vegan butter)
¾ cup rice milk (or soy or almond milk)
Canola oil, for frying

1. In a large mixing bowl, combine the flour, baking powder, brown sugar, sea salt, curry powder, cinnamon, ground cloves, and ground ginger. Stir together until well combined. The brown sugar can get a bit clumpy, so you might have to use your fingers to break it apart.
2. In another bowl, mix together the grated parsnip, apple, raisins, green onion, parsley, and lemon juice. Stir in a tiny pinch of sea salt and let sit for a couple minutes.
3. Meanwhile, add the Earth Balance to the flour mixture and mix it in by pinching and stirring with your fingers. It should look like little pebbles of butter in the flour mixture.
4. Make a well in the centre of the flour mixture and add the rice milk. Stir together until the dough is the consistency of a really thick pancake batter. Now stir in the parsnip and apple mixture.
5. Fill a small or medium saucepan with about 3 inches of oil, depending on the size of the pan, this could be anywhere between 1½ cups to 3 cups of oil. Heat over medium heat the oil to about 400°F.* Drop small tablespoon measures of the batter into the hot and fry on each side for about a minute or two until they’re nice and golden brown on both sides. Remove from oil with tongs or a slotted metal spoon and transfer to a plate lined with paper towl. Try to get off as much of the oil as possible. Season with a tiny pinch of salt while they’re still warm.

*If you don’t have an oil thermometer, one way to tell if the temperature is hot enough is to drop a small piece of bread into the oil. If it browns in about 20 to 24 seconds, the temperature is good. If it takes much less than that, it’s too hot. If it takes much more than 25 seconds, wait a bit longer.


5 Responses to “Fried Parsnip and Apple Dumplings”

  1. 1 Maija Haavisto December 12, 2010 at 1:15 pm

    Dumplings that taste like pakora? How terrible! ;-> Sounds very nice, will have to try it out. Parsnips are very nice and I need to figure out what to do with them besides just roasting.

  2. 2 mihl December 14, 2010 at 6:33 am

    These look spectacular! Great interview! I agree with what you said about vegan diets not being expensive. I never understood that, too. I cook most of my meals using inexpensive staples and I don’t spend so much on food.

  3. 3 Gene Geiger January 8, 2011 at 7:51 am

    In your Fried Parsnip and Apple Dumplings ingredients there is no
    mention of ground flax… But in the instructions there is ground flax to be added… How much ground flax?
    Thank You Gene

  4. 5 Maija Haavisto January 18, 2011 at 12:32 pm

    Turned out quite nice, almost more like dessert than a savoury dish (despite the curry and onion). A bit like donuts even. I think I’d have liked them better crispy like pakora, though.

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My name is Ross. I'm a food loving vegan and these are some of my recipes. I'm also the owner of Hot Beans vegan takeout in Kensington Market, Toronto. Check out my 'about' page for more info. Enjoy!

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All images and recipes (unless otherwise noted) Copyright © Ross Corder and Vegan Eats Blog, 2009-2013. All rights reserved. Please do not re-post or otherwise duplicate without permission. Thanks! Also, the "gluten-free" recipe tag is meant primarily for cataloging purposes and does not necessarily ensure that the recipe is completely gluten-free. Be careful to read the labels of any pre-packaged products to ensure that they are indeed gluten-free!

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