Once turnips have been grated, pat dry with a clean tea towel.

In a bowl, combine all the ingredients for the fritters, season to taste and mix well.

If turnips are a little wet, add another handful of breadcrumbs so the mixture forms a ball in your hand without falling apart.

Roll small patties the size of 20¢ pieces until all the mixture is used up.

Coat each ball lightly in flour, egg and then breadcrumbs.

Pour enough oil into a saucepan to submerge fritters.

Heat oil to 175C.

It should be hot enough that when you place a breadcrumb in the oil, it floats and sizzles instantly, but not so hot that the fritters burn.

Fry until golden brown on both sides.

Serve with a dipping sauce such as salsa verde or tomato and chilli.