– from CSA Member Jess S.
Makes approx. 9 fritters
- 1 C Carrots, diced - 1 1/2 C Turnips, peeled & diced - ¼ C Onion, diced -1 Garlic Clove
- 1 Tbs Rosemary - 1 Egg -1/4 C Flour - Salt & Pepper, to taste - Grapeseed Oil
In a food processor add the diced carrots, diced turnips, diced onion, garlic clove and rosemary. Pulse until it becomes a very fine texture, like a coarse cornmeal. Scrape out into a large bowl. Crack the egg into a small bowl and lightly scramble. Add the scrambled egg to the vegetable mixture. Stir. Add the flour, salt, and pepper. Stir well to combine. Coat the bottom of a large sauté pan with a 1/4 inch of grapeseed oil. When the oil is hot but not smoking, drop in 2 tablespoon mounds (or so) of the vegetable mixture into the pan, flattening them into 1/2-inch thick patties with the back of a spatula. Fry the "patties" in batches so as not to crowd the pan. 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.