After Thanksgiving weekend, I always find it hard to think about food, let alone cook it.
Last night I got a bit of my groove back with the seemingly random ingredients still left in the refrigerator: two carrots, one bunch of turnips and a handful of cipollini onions.
Turnips are an acquired taste. I find I like them best paired with other vegetables like potatoes or carrots. It helps soften their sometimes harsh flavor. These fritters worked out to be a nice blend of turnip and carrot. I still may play with the ratios, but overall not a bad experiment.
Carrot and Turnip Fritters
Makes approx. 9 fritters
Ingredients
- 1 cup diced carrots
- 1 1/2 cups peeled and diced turnips
- 1/4 cup diced onion
- 1 garlic clove
- 1 tablespoon fresh chopped rosemary
- 1 egg
- 1/4 cup flour
- Salt and pepper, to taste
- Grapeseed oil
Directions
- In a food processor add the diced carrots, diced turnips, diced onion, garlic clove and rosemary. Pulse in the food processor until it becomes a very fine texture, like a coarse cornmeal.
- Scrape out into a large bowl.
- Crack the egg into a small bowl and lightly scramble.
- Add the scrambled egg to the vegetable mixture. Stir.
- Add the flour, salt, and pepper. Stir well to combine.
- Coat the bottom of a large saute pan with a 1/4 inch of grapeseed oil.
- When the oil is hot but not smoking, drop in 2 tablespoon mounds (or so) of the vegetable mixture into the pan, flattening them into 1/2-inch thick patties with the back of a spatula. Fry the “patties” in batches so as not to crowd the pan.
- Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil.
- Serve warm with a dipping sauce.
Serving Ideas
- We made a refreshing yogurt dip with a few spoonfuls of plain Greek yogurt, fresh chopped chives, salt, and pepper. Or, keep it really simple and serve with some malt vinegar for dipping.
What are some of your favorite ways to cook a turnip?