Modern Turnip Croquettes

Ingredients

• 1 lb Turnips (About 4 medium turnips)
• 0.5 tsp Salt
• 0.25 tsp Black Pepper (Freshly ground)
• 2 Eggs (Large, yolks only)
• 0.25 cup All-Purpose Flour (For dredging)
• 1 cup Breadcrumbs (Panko breadcrumbs recommended)
• 3 cups Vegetable Oil (For deep frying)

Instructions

1. 1Wash, peel, and cut the turnips into quarters. Place them in a steamer basket over boiling water.
2. 2Steam the turnips until they are tender, about 15-20 minutes. Check for doneness by piercing with a fork.
3. 3Transfer the cooked turnips to a bowl and mash thoroughly. Place the mashed turnips in a cheesecloth and wring out as much water as possible. This is crucial for preventing soggy croquettes.
4. 4In a bowl, combine the drained mashed turnips with salt and pepper. Add the egg yolks and mix well until fully incorporated.
5. 5Allow the mixture to cool slightly, then shape into small croquettes (about 1-inch in diameter). Place the shaped croquettes on a baking sheet lined with parchment paper.
6. 6Prepare three shallow dishes: one with flour, one with beaten egg (from the whites of the 2 eggs), and one with breadcrumbs. Dip each croquette in flour, then egg, then breadcrumbs, ensuring they are fully coated. Repeat the egg and breadcrumb coating for a thicker crust.
7. 7Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add the croquettes to the hot oil in batches, ensuring not to overcrowd the fryer. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove the croquettes with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
8. 8Serve the turnip croquettes immediately while they are hot and crispy. They can be enjoyed as a side dish or appetizer.