(serving size: 1)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
1/2 pound turnips, peeled and cut into 1/4-inch cubes
In a large saucepan of boiling salted water, cook theturnip and potato cubes for 15 to 17 minutes, until theyare 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 skillet with about 1/4-inch of oil. Heat the pan on medium high heat untilthe 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 spoon or spatula. Fry the patties until theyare golden, turning them once, about 4 minutes on each side.
Transfer the patties to paper towels to drain off excess oil.
From Judi Katz-Schwartz, Yoo Mi Thompson