Carrot Parsnip Fritters

Here's the recipe blogsite for the Fritters: 3/4 cup grated carrot and parsnip (for me this was 2 carrots and 1 parsnip) 1/2 cup thinly sliced scallions 1 large egg, beaten lightly 1/3 cup bread crumbs 1/2 teaspoon Kosher salt Dash of cayenne pepper Canola oil for frying In a bowl combine well the carrot, parsnip, scallion, egg, bread crumbs, and salt and pepper to taste. In a large skillet heat some canola oil (about enough to cover the bottom of the pan) over medium heat. Form the carrot mixture into patties about 1/4 inch thick and carefully fry for about 5-7 minutes per side or until golden brown. Drain on towels and serve on top of arugula salad with lemon wedges for spritzing. Meyer Lemon Vinaigrette Juice from 1/2 a Meyer lemon 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper Whisk all of the ingredients together. Toss with a few large handfuls of arugula. Serve topped with vegetable fritters and lemon wedges on the side.