BELIEVE IT OR NOT, these Turnip Fritters are frickin’ fantastic — bronze and crisp on the outside, tender and creamy on the inside. Serve them with ketchup for an after-school snack, or use them, as I do, as a superior substitute for a hamburger patty. They are fun to make:
A True Story: Yesterday, after I decided to prepare this recipe for you, I traveled to three different markets in search of turnips. They were not to be had.
I gnashed my teeth.
I cursed the store managers.
No food processor in your batterie de cuisine?
Get thee one.
Or, just shred the veggies on the large holes of a box grater.
I suspect you’re going to add other seasonings just to spite me.
And that’s fine.
I am not the boss of you.
And are you thinking what I’m thinking?
You could top the patties with pesto made from turnip greens. I’ll write up that recipe for my next cooking post. Maybe.
For veggie burgers, proceed this way:
Folks, these Turnip Fritters are fabulous in every way imaginable. I hope you’ll try them some day.
As promised, here’s a printer-friendly, copy-and-paste version of the above:
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for 4 hamburger-size patties (or 8 cocktail-size fritters)
2 turnips (about 2 pounds), peeled and shredded
1 egg, beaten
3/4 cup all-purpose (“plain”) flour
1/2 cup coarsely-chopped flat-leaf parsley
Seasonings: 1/2 teaspoon kosher salt and several grinds of black pepper
Vegetable oil — enough to reach half-way up the sides of the patties as they fry
Put the turnips, egg, flour and parsley into a large bowl, and mix with hands.
Heat a generous amount of oil in a large skillet over a medium flame. Form the turnip mixture into patties, and fry until bronzed and fragrant — 4-5 minutes per side.
Serve immediately with ketchup or another condiment, or use as a veggie burger.
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