Turnip and Potato Patties
Dad found this recipe for turnip and potato patties in an old (1985) issue of Gourmet magazine and made them the other night. They were terrific, not too turnipy. Sort of a cross between a pancake and a fritter.
- 1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups)
- 6 oz potato, peeled and cut into 1/2-inch cubes (about 1 cup)
- 2 1/2 Tbsp thinly sliced scallion greens
- 1 egg, beaten lightly
- 1/4 cup all-purpose flour
- Grapeseed oil, peanut oil, or canola oil (high smoke point vegetable oils)
- Salt and pepper
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.