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
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.
Makes six patties.