1 New French turnips, enough to yield 1 1/4 cups (300 ml / approx. 280 g) mashed
1 Salt, to taste
1 Black pepper, to taste
2 large egg yolks, slightly beaten
1 Fine dry breadcrumbs, for coating
1 large egg, beaten, for coating
1 Neutral oil or lard, for deep frying (enough to fill pan at least 3 inches / 7.5 cm deep)
Instructions
1. Wash, peel, and quarter the new French turnips. Steam over boiling water in a covered pot until completely tender when pierced with a fork, 18–25 minutes depending on size.
2. Remove the cooked turnips from the steamer and mash them thoroughly. Press out as much moisture as possible: the most effective method is to gather the mash in a square of cheesecloth and wring firmly until no more liquid drips out. You should have approximately 1 1/4 cups (300 ml / 280 g) of dry mashed turnip.
3. Season the mashed turnip with salt and black pepper. Add the 2 slightly beaten egg yolks and mix until evenly combined. Taste and adjust seasoning.
4. Spread the mixture in a shallow dish or on a plate and refrigerate, uncovered, until firm and cold, at least 30 minutes.
5. Shape the chilled mixture into small croquettes (cylinders or ovals, each roughly 2 inches / 5 cm long and 1 inch / 2.5 cm in diameter).
6. Set up a three-stage breading station: a plate of fine dry breadcrumbs, a bowl of beaten whole egg, and a second plate of fine dry breadcrumbs. Roll each croquette first in breadcrumbs, then coat in beaten egg (allow excess to drip off), then roll again in breadcrumbs, pressing gently so the coating adheres. Place breaded croquettes on a rack and refrigerate 10–15 minutes to set the coating.
7. Pour neutral oil or melted lard into a deep, heavy saucepan or cast-iron skillet to a depth of at least 3 inches (7.5 cm). Heat over medium-high heat to 375°F (190°C), verified with a frying thermometer.
8. Working in small batches of 3–4 croquettes to avoid crowding and temperature drop, lower the croquettes gently into the hot fat. Fry until deep golden brown on all sides, turning once if necessary, 2–3 minutes total. The coating should be uniformly amber-brown and crisp to a gentle tap.
9. Remove with a slotted spoon or spider skimmer and drain on a rack set over paper towels. Serve immediately.
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