Turnip and Potato Patties
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.
3. 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.
Recipe adapted from: Gourmet Magazine, January 1985.