Baby Turnip Pancakes

Makes about two dozen, three-inch pancakes


1 pound of baby turnips, trimmed but not peeled

6 large green onions, trimmed

3 cloves garlic

3 large eggs, slightly beaten

1 cup Panko or seasoned bread crumbs

1 teaspoon baking powder

2 teaspoons fresh, chopped herbs (parsley, oregano, thyme, etc.)

salt and pepper to taste

Olive oil or rendered duck fat for frying

1. Grate the turnips coarsely, using the large holes of a box grater or food processor grater. Put the grated turnips in a colander, set over a bowl, and let the liquid drain from the turnips.

2. Chop the green onions coarsely and add to the bowl of a food processor fitted with the chopping attachment. Add the garlic and pulse until the onions and garlic are minced.

3. Put all the vegetables in a large bowl and add the Panko, baking powder, herbs, garlic, salt, and pepper. Stir it all together to fully mix the ingredients.

4. Add the eggs and mix well. The batter should be moist but not runny.

5. Heat 1/4-inch of oil or duck fat in a hot pan. Place a tiny bit of the batter in the pan. If it begins to sizzle, it's ready for the batter. Use a large spoon and drop the batter into the pan, then flatten into a pancake. Don't crowd the pancakes by putting too many in at one time. Cook for several minutes on each side until the pancakes are golden brown. Put the pancakes on a plate with paper towels placed on top to drain the fat. Then serve (with applesauce, sour cream, or creme fraiche).