The second rule of CSA club is “Make Fritters.” Many CSA veggies find a new meaning in life tossed with a basic pancake batter and fried on a griddle until crisp and golden. Got a weird root vegetable? You can fritter that. How bout a squash? #YouCanFritterThat
I don’t usually do anything fancy with my turnips. Often times they get diced and roasted in butter because they’re delightful that way. But this last batch of turnips got frittered.. and it was lovely. I threw my daikon radish in there as well because I worried I didn't have enough turnips for the recipe. I also added some minced microgreens for color and flavor, but parsley works just as well.
The fritters get fried in a pan then finished in the oven. This helps to cook them all the way through, but (like pancakes) it means large groups will have to eat in shifts. I warm leftovers in the microwave then crisp under a broiler for a few minutes.
Turnip & Daikon Fritters
2-3 turnips, peeled & shredded
1 daikon radish, peeled & shredded
1/2 cup parmesan cheese, shredded (optional)
1 cup micro-greens, minced
1-2 eggs, lightly beaten
1/2 cup AP flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground pepper
butter and olive oil for the pan
- Preheat oven to 200° F
- Combine grated turnips, daikon, cheese, and microgreens in a large bowl. Add eggs and mix until thoroughly coated.
- Add flour, baking powder, salt, and pepper to a medium bowl and whisk to combine.
- Add dry ingredients to the grated veggies, using a fork to combine.
- Preheat a large skillet over medium high heat, and add roughly 2 TBS each butter and olive oil.
- When the butter foams, drop 3-4 large forkfuls of batter into the skillet but don’t overcrowd the pan. Use a spatula to press down and flatten the mounds of batter.
- Flip the fritters over when the bottoms are browned and crispy. Transfer to the warm oven when they’re browned on both sides.
- Add more butter and oil tot he pan as needed and continue to cook remaining batter. The first batch of oven fritters should be ready to eat once you finish the last batch in the pan.
- Sprinkle with more salt and pepper to taste and serve hot with sour cream or greek yogurt.