INGREDIENTS

INSTRUCTIONS

SAUCE
FRITTERS
1. 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.
2. For the fritters, place all ingredients save the oil in a large bowl and
mix well. The batter will be somewhat loose.
3. 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.
Recipe: "Frittelle di Rapa Bianca" from SOLO VERDURA, by Anne Bianchi (1997
Ecco Press). MAKES about 12 fritters; 60 minutes, with moderate difficulty.
TO SERVE: Fritters with soup or a salad; fritters in place of bread;
brunch; snack.
Author's Notes: "Fritters are a Tuscan mainstay, whether made from
chestnuts, baccala (Codfish), or as suggested here, turnips. I can remember
many a winter afternoon sneaking into the kitchen when these fritters were
being made and sliding one off the platter while the cook's back was
turned. There were never any left over at my house, no matter how many were
made, so I have absolutely no advice as to what to do should you make too
many. Which is impossible, of course." --AB
>>Edited by Pat Hanneman mc-PER FRITTER 37% cff: 88 cals; 3.7 g fat if half
the oil from frying is retained. >Submited to MCrecipe 98-mar Pat's Note:
The following LF method has worked well for crab cakes and potato pancakes.
Try it with the turnip fritters. If the first batch of 3 or 4 small
fritters are not properly cooked with the lowfat method, cook the remaining
batter in oil. MC-PER 1/4-cup: without oil: 20% cff: 68 cals; 1.6g fat.
LF Version: The following advice comes from the Stanford University Healthy
Heart Cookbook. Substitute egg whites and beat then into soft peaks. Fold
the ingredients together to keep as much air as possible. Coat a large
nonstick skillet or griddle lightly with vegetable spray. Use moderately
hot heat: when a spray of water dances on the surface, spread 3-inch
circles of the batter onto the hot surface. Make the fritters half-sized;
thick fritters won't cook through. Cook about 1 to 2 minutes on each side.
Optional: Cover with parchment or a fine mesh splatter screen to aid
cooking; do not use foil or a surface that will condense steam.
Recipe by: SOLO VERDURA, by Anne Bianchi
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 19,
1998

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