Turnip Latkes

These crispy pancakes will make a crowdpleasing addition to your next brunch. Turnips are starchy like potatoes, but don’t have as much of it—so we added a little grated potato to the mix to help bind it together. If you have a food processor, we recommend putting the grater attachment to work (but you can always use the large holes of a box grater). It’s important to really wring out the grated turnips and potatoes: the less moisture, the crispier your latkes will be. The addition of grated potato helps the mixture stick together quite well, so you won’t have to worry about your pancakes falling apart when you try to flip them. They get topped with salty smoked salmon, tart crème fraiche, and fresh dill but you could also top with dollops of apple sauce and sour cream.

turnip-latkes
Photo by Greg DuPree
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  • Makes 4 (serving size: 3 latkes)
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 343.35 calories
    • Fat 20.77 g
    • Sat Fat 5.98 g
    • Cholesterol 131.65 mg
    • Sodium 725.69 mg
    • Protein 14.82 g
    • Carbohydrate 24.97 g
    • Sugar 3.69 g
    • Fiber 2.24 g
    • Iron 1.55 mg
    • Calcium 95.68 mg
These crispy pancakes will make a crowdpleasing addition to your next brunch. Turnips are starchy like potatoes, but don’t have as much of it—so we added a little grated potato to the mix to help bind it together. If you have a food processor, we recommend putting the grater attachment to work (but you can always use the large holes of a box grater). It’s important to really wring out the grated turnips and potatoes: the less moisture, the crispier your latkes will be. The addition of grated potato helps the mixture stick together quite well, so you won’t have to worry about your pancakes falling apart when you try to flip them. They get topped with salty smoked salmon, tart crème fraiche, and fresh dill but you could also top with dollops of apple sauce and sour cream.

Ingredients

  1. Check 2 large eggs
  2. Check cup (about 1½ oz.) all-purpose flour
  3. Check ½ teaspoon baking powder
  4. Check ½ teaspoon black pepper
  5. Check teaspoons kosher salt, divided
  6. Check 1 medium russet potato (about 10 oz.), peeled
  7. Check ½ medium-size yellow onion, cut into quarters
  8. Check 1 medium turnip (about 8 oz.), peeled
  9. Check ½ cup canola oil
  10. Check 2 ounces smoked salmon, thinly sliced
  11. Check ¼ cup crème fraîche
  12. Check Chopped fresh dill

Directions

  1. Whisk together eggs, flour, baking powder, pepper, and 1 teaspoon of the salt in a medium bowl.
  2. Grate potato and onion, using the grating attachment of a food processor; spread mixture on a clean towel, and roll up. Wring towel to squeeze out as much liquid as possible. Stir potato mixture into egg mixture. Grate turnip, and fold into potato mixture.
  3. Heat oil in a large nonstick skillet over medium-high. Drop batter by 2 tablespoonfuls into hot oil, keeping 3 inches between latkes. Using a spatula, flatten each latke to ⅓-inch thickness, and cook until golden brown, 2 to 3 minutes per side. Sprinkle with a pinch of remaining ¼ teaspoon salt after turning. Drain on paper towels, and repeat with remaining batter and salt.
  4. Top each latke with a slice of smoked salmon and a dollop of crème fraîche. Garnish with dill, if desired.