This recipe for turnip fritters with greens uses the whole plant, root to stem. Turnips with greens are widely available at farmer’s markets. If you’re unable to source them, sub storage turnips and the hardy green of your choice (especially collards or mustard greens).
The fritters and greens are wonderful on their own, but especially delicious with a dollop of pimentón aioli.
Fill a sink with cold water. Immerse the turnip greens, shake under the water a bit, and then let the dirt settle in the water. Roll greens in a towel and set aside to dry. When greens are dry, chop them up.
To make the greens, set a large skillet over medium heat. Add the bacon and cook until both sides have crisp edges and the fat has rendered. Set bacon aside to cool. In the same skillet, still over medium heat, add the onion and red pepper flakes. Saute until onions are translucent, 5 - 7 minutes. Fold in the turnip greens, a handful or two at a time. Sprinkle with just a pinch of sea salt as you go. When bacon is cool, crumble it in. Add 1 cup broth, bring to a simmer, and turn heat to medium-low. Cook, stirring often, until greens are very tender, at least 30 - 40 minutes. Towards the end of cook time, add sea salt to taste, keeping in mind that the salt will concentrate as the greens reduce. As greens cook, add up to 1/2 - 1 cup more broth as needed.
Meanwhile, make the fritters. In a large mixing bowl, toss shredded turnips with 1 teaspoon sea salt and set aside for 15 minutes. (The turnips won’t release much water, but this does help soften them.) After 15 minutes, toss the turnips with the flours, 1 teaspoon sea salt, and black pepper. Fold eggs into the mixture until everything is well combined. Set mixture aside while you heat the oil.
Set a wire rack on a baking sheet and slide into the oven. Set temperature to 200 degrees F.
Set a large cast iron or other heavy skillet on the stove and turn the dial just past medium heat (roughly 5-o'clock). Add oil to a 1/4-inch depth. When oil shimmers and is fragrant, gather fritter dough into small discs (with about 3 tablespoons dough). Don't pack them too tightly. Carefully immerse 4 - 5 fritters in the oil at a time. Cook fritters for 2 - 3 minutes on each side. Place cooked fritters on the wire rack in the oven. Repeat for remaining fritters. As you cook, you may want to edge the heat down slightly.
Just before serving, whip up the aioli (if you’re new to the process, allow a bit more time). Find the pimenton aioli recipe here.
Serve fritters topped with greens and with a big dollop of aioli on the side.