Super Exciting Turnip and Potato Patties

in Appetizers, Dinner, Sides

Okay, I may have exaggerated a bit by calling these fritters “super exciting.” But I felt like I needed something to counter-act the fact that these are made of turnips and it’s hard to find a less exciting sounding word than “turnip”. Due to the dullness of it’s name I think turnips are often overlooked in the food world. I mean, who thinks of turnips when you have ingredient options like blood oranges, sweet potatoes, cherry tomatoes or Vidalia onions? If produce were children and recipes were kickball teams, turnips would probably get picked last every time.

However, that doesn’t mean they aren’t worth using. This recipe is a prime example of the ugly duckling getting a chance to shine. These fritters are similar to potato pancaked, but the turnips add a little bit of a bite to the normally neutral taste of potatoes, and they are packed with vitamins. Add in some green onions and sour cream and oh man are these ever delicious. It’s kinda like when the dorky kid in glasses gets picked last, and then kicks the ball outta the park to score the winning point.

Turnip and Potato Patties

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Adapted from Gourmet Magazine via Simply Recipes

Makes 6 patties
1/2 pound turnips, peeled and cut into cubes
6 oz potato, peeled and cut into 1/2-inch cubes
2 1/2 tablespoons thinly sliced green onions
1 egg, lightly beaten
1/4 cup all-purpose flour
Grapeseed oil or canola oil (high smoke point vegetable oils)
Salt and pepper
Sour cream (optional)

Cook the potato and turnip in a large pot of boiling water for 15 to 17 minutes or until tender. Drain the vegetables and transfer to a bowl. Mash with either a fork or potato masher and then stir in green onions, egg, flour and salt and pepper to taste.

Coat the bottom of a heavy bottom skillet with about ¼ of oil and heat over medium high heat until the surface of the oil begins to shimmer. Using a ¼ cup measurer, spoon the mixture into the oil and flatten with a spatula into patties. Cook  for about 2-4 minutes on each side, or until golden brown, and then transfer to a plate lined with paper towels to drain the excess oil.

Serve with sour cream if desired. Yum!

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