Turnip and Potato Patties

[Guest guest]

Turnip and Potato Patties

 

1/2 pound turnips, peeled and cut into 1/4 inch cubes, about 1 1/3 cups

6 ozs. potato, peeled and cut into 1/2-inch cubes, about 1 cup

2 1/2 tbsps. thinly sliced scallion greens

1 egg, beaten lightly

1/4 cup all-purpose flour

grapeseed oil, peanut oil or canola oil

salt and pepper

 

In a large saucepan of boiling salted water, cook the turnip and potato cubes

for 15 to 17 minutes, until they are tender, and drain them. In a bowl, mash

them with a fork and stir in the scallions, the egg, flour, and salt and pepper

to taste.

Coat the bottom of a large, heavy bottomed skillet with about 1/4 inch of the

oil. Heat the pan on medium high heat until the surface of the oil begins to

shimmer, but not smoke. Spoon 1/4 cup mounds of the turnip potato batter into

the pan, flattening them into 1/2 inch thick patties with the back of a spatula.

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. Yields

6 patties.

 

 

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[Guest guest]

We went to our local organic grower and got turnips last week. These

would be great! Cyndy