Crispy Tempeh and Turnip Fritters

Three surprising partners — grated turnip, crumbled tempeh, and flour — come together in these golden fritters: crisp and nutty outside, moist and earthy within, and satisfying enough to anchor any plate.

35 min total Base: 4 servings 215 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: turnip, peeled and coarsely grated, tempeh, crumbled into small pieces, all-purpose flour — quantities stay the same regardless of serving count.

turnip, peeled and coarsely grated

400 g(fixed)

tempeh, crumbled into small pieces

200 g(fixed)

all-purpose flour

60 g(fixed)

salt

6 g

black pepper

3 g

cooking oil

60 ml

Instructions

Grate the turnips coarsely and place in a clean kitchen towel. Squeeze firmly and repeatedly to remove as much moisture as possible — this is key to crisp fritters.

Crumble the tempeh into irregular pieces roughly matching the size of the grated turnip.

Combine grated turnip, crumbled tempeh, and flour in a large bowl. Season with salt and pepper.

Mix well with your hands — the natural moisture from the turnip and tempeh will bind the mixture. If it feels too dry, add 1–2 tablespoons of water.

Shape into flat round patties approximately 8 cm in diameter and 1.5 cm thick.

Heat oil in a wide non-stick pan over medium heat. Cook fritters in batches without crowding for 4–5 minutes per side until deep golden and crisp.

Drain on paper towels and serve hot.

💡 Chef's Tip

Add a teaspoon each of soy sauce and garlic powder to the mixture for a savoury umami boost. Serve with a dipping sauce of soy sauce, lime juice, and sliced chili.

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