Pancetta and Sesame-Coated Turnips

From Bon Appetite February 2008

16 very thin slices pancetta (about 3 oz.)
2 large turnips, peeled and cut into 8 wedges
1 large egg
1 ½ cups sesame seeds
vegetable oil (for deep frying)

Wrap 1 pancetta slice around 1 turnip wedge, covering most of turnip. Repeat with remaining wedges.
Line rimmed baking sheet with waxed paper. Whisk egg in medium bowl to blend and place sesame seeds in another bowl. Dip each wrapped turnip in egg and then sesame seeds, turning to coat . Place on prepared baking sheet.
Preheat oven to 350. Pour enough oil into heavy medium saucepan to reach a depth of 2 inches. Attach deep-fry thermometer and heat oil to 350. Working in batches, ass coated turnips and deep fry until sesame seeds are golden, about 1 minute (turnips will be very crunchy). Transfer to paper towels to drain. Arrange turnips on rimmed baking sheet and bake until turnips are just beginning to soften, about 7 minutes. Sprinkle generously with salt and pepper.

Certified Organic Vegetable CSA shares