Yet another CSA vegetable inspired recipe. I had a bag full of turnips and wanted to try something different than my usual roasting recipe. I have always been a fan of potato latkes so I jumped at the chance to try out some different vegetables! I made these for a potluck and they were completely gone in minutes! The original recipe called for fontina cheese which I was unable to find at the grocery store, so I used muenster cheese the first time. When I made them again I tried mozzarella cheese and it worked just as well.
Root Vegetable Fritter Recipe
adapted from Spoon Fork Bacon
1 small sweet potato, peeled and grated
3 turnips , peeled and grated
2 parsnips, peeled and grated
2 garlic cloves, minced
1 cup mozzarella or muenster cheese, grated
3 medium egg whites, lightly beaten
1 cup flour
2 teaspoon baking powder
3 teaspoons salt
1 teaspoon black pepper
vegetable or canola oil for frying
1 cup sour cream for topping
Directions: 1. Grate the root vegetables by hand or with a food processor. Mix together the grated root vegetables, garlic, and muenster or mozzarella cheese. Mix in the egg whites, flour, baking powder, salt, and pepper. Let the mixture rest for 10 minutes. Pour 1 inch of vegetable or canola oil into a frying pan. Heat over medium high heat until when a pinch of flour turns brown in the oil in about 5-10 seconds. Place 1-2 tablespoons of the mixture into the pan. Flip in a few minutes when the bottom is golden brown. Remove from the oil when the second side is golden brown and place onto a plate covered with a paper towel to absorb the excess oil. Continue until all the fritter mixture is used.
Serve immediately and top with sour cream!