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.