1 package (2 1/4 teaspoons) active dry yeast
1 cup lukewarm beer
1 cup flour
Salt, to taste
2 eggs, well beaten
3 parsnips, sliced
1/2 cup vegetable oil, or more if necessary
 In a large bowl, dissolve the yeast in 1/4 cup of the beer. Set aside for 5 minutes.
 Add remaining 3/4 cup beer, flour, salt, and eggs. Let the batter sit for 1 hour to rise.
 In a saucepan, combine parsnips with water to cover. Bring to a boil and simmer for 5 minutes; drain into a colander and rinse with cold water. Dry on paper towels.
 Tip the parsnips into the batter.
 Set a deep skillet over medium-high heat. Add enough of the vegetable oil to coat the bottom. Using a 1/4-cup measure, scoop out some batter and pour into the skillet. Spread the batter in a circle.
 Cook for 2 minutes, turn, and cook 2 minutes more or until golden. Transfer to a plate lined with paper towels. Continue making fritters, adding more oil to the pan, until all the batter is used.
Adapted from “Pleyn Delit: Medieval Cookery for Modern Cooks’’