Shredded turnips tossed with pancake ingredients and frittered on the stovetop--a hot weather way to enjoy a cool season crop
I've been getting a lot of turnips in the Community Supported Agriculture (CSA) farm share. Our farmers started this cool weather crop early in the spring to provide variety in the beginning weeks of the season, and their hard work paid off handsomely with some amazing vegetables.
I frittered away last weekend. Literally. I got the idea in my head [during a shower, where all vegetable shredding ideas seem to originate] that I wanted to try grated turnips in my zucchini crepes recipe. I made them for breakfast and served the fritters alongside scrambled eggs. Big hit. I made them again for dinner, combined with fresh corn kernels, to serve under carnitas. Score.
Then I realized I was out of turnips . . . double plus ultra score, using up all the turnips well before the next farm share pick up day!
While it was cooler out I'd experimented with a variety of baked turnip recipes [I'll probably have them up on the blog for the fall turnip season] but I'm throwing this stovetop turnip recipe out now in case you happen to have a turnip or two hanging out in your crisper awaiting inspiration.
When it's warm out--I'm thinking these fritters are the way to go. I like to eat a variety of temperatures and textures [in addition to colors] in the summer, and a warm turnip fritter pairs nicely with some cool plain Greek yogurt. It's a good base for meats, or part of a mixed plate of pickled vegetables and hummus.
This recipe is adapted from Lois Robertson's (of City View Curling Club in Ottawa, ON) Zucchini Crepes recipe via the Potomac Curling Club's Party Party Party Cookbook.
3 cups grated peeled turnips (sub 1 cup fresh corn kernels if making turnip-corn fritters)
1 or 2 eggs (mine were on the small side, from junior hens, so I used 2)
½ cup unbleached all purpose flour
½ teaspoon salt
½ teaspoon pepper
1 teaspoon baking powder
1 to 3 Tablespoons cooking oil
to serve: buttery spread, plain Greek yogurt, grated parmesan cheese
In a large bowl, combine grated turnips and eggs until thoroughly coated. Dump dry ingredients on top, and stir to combine (I use a fork). Set aside. Preheat a large skillet over medium high heat, and add about a Tablespoon of oil. When it is shimmery, drop about ¼ cup of batter (I use a large forkful) into the skillet and spread out. When the bottom is lightly browned, flip over and continue cooking the other side. It takes me about 5-8 minutes total to cook each fritter. Transfer to a warm oven to keep them, or just leave them on a plate until all the batter has been cooked. Add another Tablespoon of oil to the skillet as needed. Serve warm or at room temperature.
|Second batch of the day--this one had fresh corn kernels in it|