Pancetta and Sesame Coated Turnips

Ingredients
16 very thin pancetta slices (Italian bacon; about one 3-ounce package)
2 large turnips or 4 small turnips, peeled, each cut into 8 or 4 wedges for a total of 16 wedges
1 large egg
1 ¹⁄₂ cups sesame seeds
Vegetable oil for frying

Instructions
1. Wrap 1 pancetta slice around 1 turnip wedge, covering most of turnip. Repeat with remaining pancetta slices and turnip wedges.  The pancetta should unroll which makes this easy.  

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.

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).  (I did this in my Le Creuset over high heat.)  

4. Transfer turnips to paper towels to drain. Arrange turnips on rimmed baking sheet and bake just until turnips are beginning to soften, about 15-20 minutes. Sprinkle generously with salt and pepper.

Comments
I found this recipe on Epicurious.com while looking for something new and exciting to do with turnips.  I’m pretty sure if you wrap anything in bacon, coat it in sesame seeds, and fry it, that it will taste delicious.  Turnips are no exception.  These were very tasty!

Internet - Epicurious