Potato & Turnip Latkes

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! 

Makes approx. 12 medium (3 ½”) latkes


3 medium (approx. 14 oz) potatoes, peeled if you’d like 

1 medium (approx. 6oz) turnip, peeled

½ large 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 towel and firmly squeeze/twist over the sink, wringing 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 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 skillet as needed, drop large spoonfuls of mixture into pan, pressing with the back of a spoon or spatula to flatten to about ¼” thick. If mixture becomes watery between batches, mix to incorporate. 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 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 remaining latkes.

To serve, scatter with sliced scallions and top with sauce of choice. Enjoy!

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