The Sydney Morning Herald logo
Advertisement
Good Food logo

Turnip and horseradish fritters

Steve Manfredi

Advertisement
Turnip and horseradish fritters.
Turnip and horseradish fritters.Steven Siewert
Time:< 30 mins

Thankfully, there are some who see the turnip as a noble vegetable.

Advertisement

Ingredients

For the fritters:

  • 350g turnips, peeled and coarsely grated

  • 2 eggs

  • 80g fresh ricotta

  • 50g fresh horseradish, finely grated

  • 3/4 cup coarse-cut breadcrumbs

  • Salt and freshly ground pepper

For coating the fritters:

  • Plain flour

  • 2-3 eggs, beaten into egg wash

  • Fine breadcrumbs

  • Extra virgin olive oil for frying

Method

  1. Once turnips have been grated, pat dry with a clean tea towel.

    In a bowl, combine all the ingredients for the fritters, season to taste and mix well.

    If turnips are a little wet, add another handful of breadcrumbs so the mixture forms a ball in your hand without falling apart.

    Roll small patties the size of 20¢ pieces until all the mixture is used up.

    Coat each ball lightly in flour, egg and then breadcrumbs.

    Pour enough oil into a saucepan to submerge fritters.

    Heat oil to 175C.

    It should be hot enough that when you place a breadcrumb in the oil, it floats and sizzles instantly, but not so hot that the fritters burn.

    Fry until golden brown on both sides.

    Serve with a dipping sauce such as salsa verde or tomato and chilli.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

From our partners

Advertisement
Advertisement

Similar Recipes