Prep 8 mins
Cook 30 mins
This recipe was found on another recipe website, which was originally found in an 1985 edition of Gourmet magazine. They're absolutely delicious, and they go great with a nice steak.
- 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.
- 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.
Delicious! A little more flavorful than the average potato patty. Used turnips from the garden and sprinkled the finished patties with paprika. Will definitely make again.
A keeper! Crispy on the outside, moist and flavorful on the inside. A single recipe went too quickly for us so next time I'll make a double batch to keep everybody happy. Made for PAC Fall 2007.