Crunchy, salty, and fried. Who knew turnips could taste this good? These can be fun appetizers or the perfect side for sesame-oil-seared black cod with a rice-vinegar soy glaze.
Ingredients
Makes 4 servings
Step 1
Wrap 1 pancetta slice around 1 turnip wedge, covering most of turnip. Repeat with remaining pancetta slices and turnip wedges.
Step 2
Line rimmed baking sheet with waxed paper. Whisk egg in medium bowl to blend and place sesame seeds in another medium bowl. Dip each pancetta-wrapped turnip wedge into beaten egg to coat, then dip into sesame seeds, turning to coat generously on all sides. Place on prepared baking sheet. DO AHEAD:Turnips can be prepared 2 hours ahead. Cover and keep chilled.
Step 3
Preheat oven to 350°F. Pour enough vegetable oil into heavy medium saucepan to reach depth of 2 inches. Attach deep-fry thermometer to side of pan and heat oil to 350°F. Working in batches, add sesame-coated turnip wedges to oil, and deep-fry until sesame seeds are golden, about 1 minute (turnips will be very crunchy). Transfer turnips to paper towels to drain. Arrange turnips on rimmed baking sheet and bake just until turnips are beginning to soften, about 7 minutes. Sprinkle generously with salt and pepper.
How would you rate Pancetta- and Sesame-Coated Turnips?
Leave a Review
Reviews (3)
Back to TopWay too much work for too little reward. Wrapping, dipping, coating and frying is a messy, awkward process.
Anonymous
Boston, MA
1/2/2012
More like 2.5... I made this with 3 medium-sized regular purple top turnips and prosciutto instead of pancetta. The texture is great, but on the whole these are rather bland, despite the best effort of salt & pepper. These reheat well, and as-is, go well with spicy ketchup. I would make this again, but would use bacon/pancetta rather than my substitution. Alternatively, I would not fry the prosciutto onto the turnip, instead wrapping it uncooked over the turnips after baking them, to maintain the meaty flavor.
darksprite
Los Angeles, CA
6/4/2009
Suprisingly, these are rather simple and turn out every time I've made them. I use procuitto instead of pancetta.
blackhills6
Illinois
3/30/2008
See Related Recipes and Cooking Tips
-
33 Turnip Recipes for Making the Most of Your Root Vegetables
Turnips shine in salads, sides, and more. -
16 Delicious Turnip Recipes
Still roasting your turnips to mush? These recipes will stop that madness.
