INGREDIENTS:

• 1 lb purple top turnips (peeled, cut into quarters and then grated) 
• 1/2 cup yellow onion (finely chopped)
• 2 eggs (beaten) 
• 3 tbsp bread crumbs 
• 1/2 cup all-purpose flour
• 2 tbsp fresh parsley (finely chopped)
• Salt and black pepper (to taste) 
• Vegetable oil (or another frying oil) 

1. Peel the turnips and grate them by either using a food processor or a manual grater. Place the grated turnips in a colander and sprinkle with a few dashes of salt. Allow to sit for 20-30 minutes, and then squeeze out extra moisture with a dishtowel. This is to remove excess water that will get in the way when frying.
2. Preheat oven to 250 degrees. In a large bowl, combine all the ingredients except for the vegetable oil. Fold together until the eggs and all items are thoroughly distributed. 
3. Heat 2-3 tbsp of oil on a large pan on medium-high. When the oil is hot enough that it begins to ripple just slightly, place 1/4 cup worth of the mixture on the pan. Press down with your spatula until flattened. Fry on each side for about 2 minutes or until it’s golden and crispy. For my pan, about three fritters were able to fit at a time. 
4. Place finished ones on a baking sheet and in the preheated oven to stay warm and crispy while frying off the rest. Serve hot with a side of creme fraiche or sour cream.

This recipe produces about 6-7 fritters. Store in the fridge in an airtight container and reheat by toasting in the oven.