Turnip Fritters 6.000
Groundwork May 3, 2010

Turn vegetables into crisped coins like these and watch them disappear.

Servings: 6

Yield: Makes about 20 small fritters

  • 2 pounds fresh turnips, green attached (if greens aren’t attached, substitute mustard greens for turnip greens)
  • White and light-green parts of 1 large leek
  • 2 tablespoons olive oil
  • Salt
  • Freshly ground black pepper
  • 2 large eggs
  • 1/2 cup freshly grated cheese, such as Parmesan, white cheddar or Gouda
  • 1/3 cup flour


Detach the greens from the turnips; wash the greens and spin-dry. Working in several batches, roll the leaves and cut them into thin ribbons (chiffonade). Then chop the ribbons to produce a fairly fine chop of leaves. The yield should be about 3 cups.

Cut the leek lengthwise, then rinse thoroughly to remove any grit. Place the halves cut sides down on the cutting board and cut each one lengthwise in half, then into quarters, then crosswise into 1/2-inch pieces.

Heat a tablespoon of the oil in large nonstick skillet over medium heat. Add the leek and cook for about 4 minutes, until it has softened, then add the chopped turnip greens and cook for 5 minutes, stirring occasionally, until they have wilted. If the mixture begins to brown, reduce the heat to medium-low. Season with salt and pepper to taste, then transfer to a large mixing bowl.

Use a food processor fitted with a disk blade to grate the turnips; the yield should be about 4 cups. Add to the leek and greens mixture, along with the eggs, cheese and flour; mix until well combined.

Place a wire (cooling) rack on top of a few layers of paper towels.

Use paper towel to wipe out the nonstick skillet. Place over medium heat and add the remaining tablespoon of oil. When it is hot, drop in about 5 separate heaping tablespoons of the vegetable mixture, using the back of a spoon to slightly flatten each one. Cook for 2 to 3 minutes, turning them to make sure they have browned on both sides. Use a slotted spatula to transfer the fritters to the wire rack to drain. Repeat to use all of the mixture.

Serve warm.

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Recipe Source

From Cynthia A. Brown, assistant director for Green Spring Gardens in Alexandria.

Tested by Cynthia A. Brown.

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