Ingredients Jump to Instructions ↓

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

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

  3. 2 1/2 Tbsp thinly sliced scallion greens

  4. 1 egg, beaten lightly

  5. 1/4 cup all-purpose flour Grapeseed oil, peanut oil, or canola oil (high smoke point vegetable oils) Salt and pepper

Instructions Jump to Ingredients ↑

  1. Method 1 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.

  2. 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. Yield: Makes six patties.


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