Turnips add a sweet unexpected flavor to these latkes. They’re great served with applesauce or some sort of creamy sauce like crème fraîche, yogurt with some lemon zest & juice, whipped goat cheese, etc. We like to make it a full meal by serving alongside crème fraîche, lox, and dill!
Potato & Turnip Latkes
Turnips add a sweet unexpected flavor to these latkes. They’re great served with applesauce or some sort of creamy sauce like crème fraîche, yogurt with some lemon zest & juice, whipped goat cheese, etc. We like to make it a full meal by doing crème fraîche, lox, and dill!
- 3 medium (approx. 14 oz) potatoes, peeled if you’d like
- 1 medium (approx. 6oz) turnip, peeled
- ½ large red or yellow onion
- 3 tablespoons all-purpose flour (if avoiding gluten, you can use an all-purpose gluten free flour or tapioca starch)
- 1 ½ teaspoons kosher salt
- 1 teaspoon baking powder
- ¼ teaspoon freshly ground black pepper
- 2 large eggs
- High-heat cooking oil (like grapeseed or avocado)
- 2 green bunching onions (such as scallions)
- Preheat oven to 325° F, line one baking sheet with several layers of paper towels, and set a wire rack on a second baking sheet. Set aside.
- In a medium bowl whisk flour, salt, baking powder and pepper together. Add 2 eggs, and whisk to combine. Set aside.
- Using the large holes of a box grater or the grater disk on a food processor, grate potatoes, turnips, and onion.
- Put all your grated veggies in a large kitchen towel, gather ends of the towel, and firmly squeeze/twist over the sink to wring out as much liquid as possible.
- Open towel and toss mixture with hands to loosen, then repeat the wringing out process once more.
- Put mixture back into a (dry) bowl, and toss to loosen.
- Add egg mixture to the grated vegetables and mix until well coated (using your hands is best). The mixture should be wet but thick, not soupy.
- Heat a large skillet (a cast iron or other heavy bottomed pan is great) over medium-high heat.
- Once skillet is hot, add a few tablespoons of oil.
- Drop a small amount of latke mixture into the pan - if the oil sizzles around the edges, it's ready.
- Working in batches and adding more oil to the skillet as needed, drop large spoonfuls of mixture into the pan, pressing with the back of a spoon or spatula to flatten to about ¼” thick.
- Note: If the mixture becomes watery between batches just mix to incorporate everything back together.
- Cook latkes until golden brown and cooked through, about 2 ½ - 3 minutes per side, rotating the pan occasionally for even browning.
- Transfer cooked latkes to the paper towel-lined baking sheet to drain, then transfer to prepared wire rack.
- Place sheet with latkes in oven to keep warm and crisp while cooking the remaining latkes.
- To serve, scatter with sliced scallions and top with sauce of choice. Enjoy!