Turnip Kofta

April 1, 2016

Turnip Kofta

Kumi Rao, Ruchikala

These are the fantastic grated turnip and ginger dumplings that Kumi served at her cooking demo last week. It is a great way to use turnips, using cooked potatoes and breadcrumbs as a binder.

Note: to prep turnip – grate the vegetable, add ½ teaspoon of salt, stir, set aside for a few minutes. Then squeeze very hard to remove all the water from the vegetable. It is now ready to use.

1 pound turnips (grated and prepped as per note above)

3 medium potatoes (boiled, cooled, peeled and mashed)

1 teaspoon cumin seeds

½ teaspoon asafoetida

1 teaspoon turmeric

1-3 Thai chiles, or to taste (minced)

3 inch piece of ginger, minced fine

3 cloves of garlic, minced fine

½ cup + ¾ cup panko breadcrumbs

2 teaspoon salt, or to taste

Oil for deep frying

Mix together turnips with the mashed potatoes, cumin, asafoetida, turmeric, chiles, ginger, garlic, salt and ½ cup of the breadcrumb. Be sure it’s all evenly incorporated. Form the kofta into 2 inch balls. Add a couple tablespoon of panko to your palm and then roll the kofta into the breadcrumbs in your hands, just so some of the crumbs adhere to the outside of the ball. Heat oil in a large dutch oven or cast iron skillet with high sides. Heat at least two inches of oil to 350 degrees. Keep a pair of easy to handle metal tongs or a spider for frying nearby. Fry the koftas, turning them occasionally until they are golden brown. Drain them on a paper towel. Serve them with an aioli or on a bed of seasoned tender greens.

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