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Turnip Corn Balls


2 quarts peanut oil, for frying

2 or 3 bunches Hakurei turnips, greens removed

2 tablespoons cornstarch

1 recipe corn dog batter (follows)

Special equipment: 4 wooden skewers

Corn Dog Batter

1 cup flour

1 cup yellow cornmeal

2 teaspoons baking powder

½ teaspoon baking soda

2 teaspoons sugar

1½ teaspoon fresh thyme

½ teaspoon garlic powder

1 large egg

1½ cups light beer


  1. Make the corn dog batter: In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, thyme, garlic powder, and salt until well combined. Add the egg and the beer to the dry ingredients, and whisk until smooth and combined; the batter should be thicker than pancake batter, more like a thin cake batter.
  2. In a large Dutch oven or heavy-bottomed pot, heat the peanut oil over medium- high heat until it reaches 375 degrees on an instant-read or deep-fry thermometer.
  3. Line a plate with paper towels and set it nearby.
  4. Skewer 4 to 5 turnips on each wooden skewer. Lightly dampen the outside of the turnips with water and shake off any excess. Dust the turnips with the cornstarch.
  5. Pour the corn dog batter into a tall glass or pitcher and dip each skewer into the batter to fully coat, allowing the excess to drip off. Once nicely coated in batter, immediately place the turnip skewer in the hot oil and fry until golden brown, 3 to 4 minutes. Use metal tongs to flip the skewer over to brown the other side. When the turnip is golden, use the tongs to grab the end of the skewer and transfer it to the paper towel–lined plate. Repeat with the remaining turnips. Serve immediately.
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