Greg DuPree
Hands-On Time
20 Mins
Total Time
20 Mins
(serving size: 7 fries, 3 Tbsp. ketchup)

Crisp cornmeal and buttermilk crust surrounds tender sliced turnips, making for a fantastic alternative to French fries. Take care when cutting the peeled turnips into ½-inch slices: it’s important to cut them as evenly as possible so they cook through at the same rate. You can cut them a day ahead of time and cover with a damp paper towel in the refrigerator. You can also make the cornmeal mixture ahead. This recipe requires shallow frying. Test to make sure the oil is ready by dropping in one turnip to fry first: the oil should bubble up and the test fry should be finished in about 5 minutes.

How to Make It

Step 1

Stir together cornmeal, flour, salt, and pepper in a large bowl. Toss turnips in buttermilk; transfer to cornmeal mixture, and toss to coat. Shake off excess.

Step 2

Pour canola oil to a depth of ¼ inch in a large skillet; heat over medium. Cook turnips, in batches, in hot oil, until golden brown, about 5 minutes, turning occasionally.

Step 3

Meanwhile, stir together ketchup, chipotle peppers, adobo sauce, and apple cider vinegar. Sprinkle fries with chives, and serve with ketchup mixture.

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