| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Tuscan | *new-acq, Eat-lf, Mcrecipe, Tuscan, Vegetable | 12 | Servings |
INGREDIENTS
| 8 | Italian plum tomatoes | |
| canned crushed with | ||
| liquid see tip | ||
| 1/2 | c | Vegetable broth |
| 1 | Lemon, squeezed | |
| 1 | t | Chopped fresh oregano |
| Salt and pepper | ||
| 1 1/2 | lb | Turnips, peeled and shredded |
| in a food processor | ||
| 1 | Onion, minced | |
| 1/2 | c | Finely chopped scallion tops |
| 3 | Eggs, lightly beaten | |
| 1/4 | c | Unbleached flour |
| 1 | Fresh red chile pepper | |
| minced | ||
| 1/2 | t | Salt |
| 1/4 | c | Vegetable oil, for frying |
INSTRUCTIONS
To make the sauce, combine all ingredients in a saucepan and simmer over low heat for 15 minutes, stirring occasionally. TIP! Crush each tomato by sqeezing, in your hand; squeeze over the saucepan to catch the juice. The sauce may be made up to 1 day in advance, refrigerated and reheated. For the fritters, place all ingredients save the oil in a large bowl and mix well. The batter will be somewhat loose. Heat 1/4 cup oil over high heat. Spoon 1/4 cup of the batter into the skillet at a time, putting as many fritters in the pan as can fit without crowding. Cook until lightly browned on one side (3-5 mins), turn with a spatula and brown the other side. Drain the fritters on paper towls. Repeat with remaining batter until all the fritters are cooked. Top with tomato-lemon sauce and serve.
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Nutrition (calculated from recipe ingredients)
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Calories: 115
Calories From Fat: 66
Total Fat: 7.5g
Cholesterol: 51.5mg
Sodium: 308.7mg
Potassium: 197.7mg
Carbohydrates: 8.5g
Fiber: 1.6g
Sugar: 2.8g
Protein: 3.9g