I had some leftover turnips from my White Wine Pork and Turnip Stew so I decided to grate them up and make some fritters, since the turnips had proven to be relatively worthy of a potato replacement in the stew.
I based the batter for these fritters on a recipe for low carb fried chicken I spent some time working on until it was just right. I actually use the same batter to do onion rings, which I may post in the future whether or not I can get away with calling onion rings a “soup side”.
These fritters would work well with zucchini or cauliflower in place of or along with turnip if you are looking for something even lower in carbs. It would just involve a bit more work squeezing out the excess water, as both are quite watery vegetables.
- 2 medium turnips, grated, excess water squeezed out
- 4 green onions, minced
- 6 tbsp chickpea flour
- 4 tbsp nutritional yeast
- 1 tbsp garlic powder
- 1 tbsp dijon mustard
- 2 tbsp flax meal
- 6 tbsp water
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil
Mix the turnip and onions together in a bowl. In a separate bowl, combine the rest of the ingredients (excluding the olive oil) together to form a paste. Mix in the vegetables and form four small patties.
Heat the oil in a frying pan over medium low heat. Cook the patties for 4-5 minutes on each side, or until well browned.
Dress them up a bit with your favourite topping. I would recommend sour cream, guacamole, pico de gallo, or all of the above. Serve alongside your favourite soup; dunk them in if you want. Here are a few Soupy Stovetop recipes I would recommend: