Turnip or Radish Fritters

November 24, 2008

Turnip or Radish Fritters

Tina Hansleben, Tucson CSA

3 large turnips or radishes
¼ cup flour of choice (I have used many different kinds
of wheat free flours with success.)
1 egg
1 tablespoon dried dill or more if fresh
Juice of one lemon
Peel of one lemon
½ teaspoon salt
Sugar, to taste
Chèvre, to garnish

Shred roots into a large bowl. Add egg, dill, lemon peel, salt,
flour, juice from 1/2 lemon. Add a little more flour if the mixture
is still very wet, you want the vegetables to stick together. Heat
a pan to medium with oil. Scoop out the mixture in a ¼ cup
measure and press down with a spoon. Drop mixture onto the
pan, flatten with a spatula and fry until golden on each side. Mix
remaining lemon juice with a little sugar until you have a sweet
concoction to drizzle onto the fritters at the table.

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