Start by grating the carrots and parsnips finely using a box grater or food processor, then transfer them to a large mixing bowl.
Add the finely chopped onion to the bowl, mixing it in with the grated vegetables to distribute evenly.
Whisk the eggs in a separate small bowl until smooth, then pour them over the vegetable mixture, stirring to combine.
Sprinkle the flour over the mixture, then fold everything together until the batter comes together and feels slightly sticky but manageable.
Stir in the chopped parsley, along with salt and pepper, tasting and adjusting the seasoning as needed.
Heat a skillet over medium heat and add about 2 tablespoons of neutral oil, swirling to coat the bottom of the pan.
Using a large spoon or ice cream scoop, carefully drop spoonfuls of batter into the hot oil, pressing them gently to flatten slightly.
Fry each fritter for about 3-4 minutes per side, until golden brown and crispy, adjusting the heat as needed to avoid burning.
Use a spatula to flip the fritters carefully, and cook until both sides are evenly crispy and fragrant.
Transfer the cooked fritters to a plate lined with paper towels to drain excess oil, then repeat with the remaining batter.
Serve the fritters warm, garnished with extra herbs or a squeeze of lemon if desired, and enjoy their crispy, tender goodness.
