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Turnip or Radish Fritters


  • 3 large turnips or radishes
  • ¼ cup flour of choice (I have used many different kinds of wheat free flours with success.)
  • 1 egg
  • 1 tablespoon dried dill or more if fresh
  • Juice of one lemon
  • Peel of one lemon
  • ½ teaspoon salt
  • Sugar, to taste (optional)
  • Chèvre or greek yogurt, to garnish


Shred roots into a large bowl. Add egg, dill, lemon peel, salt, flour, juice from 1/2 lemon. Add a little more flour if the mixture is still very wet, you want the vegetables to stick together. Heat a pan to medium with oil. Scoop out the mixture in a ¼ cup measure and press down with a spoon. Drop mixture onto the pan, flatten with a spatula and fry until golden on each side. Mix remaining lemon juice with a little sugar until you have a sweet concoction to drizzle onto the fritters at the table.

Submitted by Tina Hansleben, Tucson CSA