
Shop > Meal Ideas > Turnip Cornmeal Fritters with Honey Garlic Aioli
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Shop > Meal Ideas > Turnip Cornmeal Fritters with Honey Garlic Aioli

There comes a point every January or February when I find some root vegetables that I haven't quite gotten to in the back of the fridge. Even if they're a bit past their prime, this is a great recipe to use them up in a delicious way that makes a good side dish for a variety of meals. For example, they would be perfect alongside our clam chowder or lobster bisque! The cornmeal fritters in this recipe are made with turnips, but if you have other root veggies like potatoes, rutabagas, or radishes, feel free to use those along with the turnips or sub them in. In the warmer months, you can just switch to shredded zucchini or summer squash and they are equally tasty!
Serves 4 as a side dish
Ingredients:
- 2 lbs turnips, peeled and shredded (if your turnips still have the greens, chop them and add them to the fritters as well!)
- 1 medium onion or 2 shallots, minced
- 1 cup cornmeal
- 1 cup all-purpose flour or einkorn/spelt flour
- 2 large eggs
- 2 tbsp olive oil
- 2 tsp sea salt
- 1/2 tsp black pepper (or use Kissed by the Sun's Black Pepper & Herbs spice for more flavor!)
- Ingredients for aioli:
Instructions:
- Preheat oven to 375 degrees. Line a baking sheet with tinfoil and grease with olive oil.
- In a large bowl, mix together the shredded turnips (or other root vegetables) and 1 tsp salt. Leave for 15 minutes so the salt can begin to soften the veggies.
- Add minced onion or shallot, cornmeal, flour, remaining salt, and pepper. Mix ingredients together.
- In a small bowl, beat the eggs with a fork, the pour over turnip mixture and fold together.
- Scoop out 2-3 tbsp of mixture at a time and form into a flat round fritter shape. Line fritters up on baking sheet (you may need to do this in more than one batch).
- Bake for 20-25 min or until nicely browned and crispy on the edges.
- While fritters are baking, add mayonnaise, garlic, lemon juice, and 1 tbsp honey to a small bowl or food processor and mix/blend together. Season to taste with salt, pepper, and another tbsp of honey if you prefer the aioli sweeter.
- When fritters are done baking, serve drizzled with aioli or with aioli on the side for dipping.
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These flours are a blend I made to help people easily use a 1-1 ratio from their recipes, and simultaneously get whole ancient grains into their diet
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Eggs, Large (Brown)
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Sweet Cindy's Honey
Honey, Raw Unfiltered Fall Wildflower (16oz)
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Sweet Cindy's fall wildflower honey is a perfect mix of goldenrod, bamboo, and aster flowers. This variety of raw honey is much darker (color may vary to a medium light color) that contains a more robust palate. Excellent for fall allergies! Our honey is made entirely from small, local farms in Western NY! Our honey is bottled in glass jars to maintain flavor and purity.
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Sweet Cindy's Honey
Honey, Raw Unfiltered Spring & Summer Wildflower (8oz)
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Sweet Cindy's spring & summer wildflower honey is a mix of Joe Pye weed, knapweed, star thistle, linden, and clover. This variety of raw honey is a medium-light color with a sweet lemon-mint flavor. Our honey is made entirely from small, local farms in western New York! Packaged in a glass bottle to maintain flavor and purity.
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