|Fat||2 Cup (32 tbs) (for deep frying)|
|Melted butter/Margarine||2 Tablespoon|
|Dried bread crumbs||1⁄2 Cup (8 tbs)|
Cook parsnips in boiling salted water until tender.
Add milk, butter, salt, and pepper.
Add 1 beaten egg; set aside to cool.
Shape into small balls.
Roll in crumbs, then in beaten egg diluted with water, and again in crumbs.
Fry in deep hot fat (375 °F) until brown; drain on un glazed paper.