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Turnip and sweet potato fritters with poached eggs and basil oil
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200g turnips (about 2 small)
400g sweet potato (about 1 large)
70g parmigiano reggiano or pecorino romano, finely grated
2 tbsp plain flour
100ml extra virgin olive oil, plus extra if needed
20g unsalted butter
½ x 25g pack basil, leaves finely chopped
1 garlic clove, crushed
1. Peel and coarsely grate the turnips and sweet potato. Put in the centre of a clean tea towel, fold over and press out as much liquid as possible. Put into a bowl; add the cheese, flour, 1½ tbsp oil and 1 beaten egg. Season and bring together with clean hands.
2. Put ½ tbsp oil and 10g butter in a large non-stick frying pan over a medium heat. Take 3 tbsp veg mixture in your hands and compact into a ball, then gently flatten. Repeat with the remaining mixture to make 12 fritters in total. Cook in batches, for 4-5 minutes each side, until golden, adding more oil and butter as necessary. Use 2 spoons to gently push the fritters together after flipping. Keep warm on a baking tray in a low-temperature oven.
3. Meanwhile, put the basil in a bowl and combine with 70ml oil and garlic; season. Bring a large pan of salted water to a boil, then reduce the heat to a gentle simmer. Gently crack the eggs into the water and poach for 3-4 minutes, depending on how you like your yolks. Use a slotted spoon to lift out of the water onto a plate lined with kitchen paper. Serve the fritters with the eggs on top and the basil oil drizzled over.
This recipe first appeared in Waitrose & Partners Food, October 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in September 2019.