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.
2 large eggs
⅓ cup (about 1½ oz.) all-purpose flour
½ teaspoon baking powder
½ teaspoon black pepper
1¼ teaspoons kosher salt, divided
1 medium russet potato (about 10 oz.), peeled
½ medium-size yellow onion, cut into quarters
1 medium turnip (about 8 oz.), peeled
½ cup canola oil
2 ounces smoked salmon, thinly sliced
¼ cup crème fraîche
Chopped fresh dill
Sat fat 5.98g
How to Make It
Whisk together eggs, flour, baking powder, pepper, and 1 teaspoon of the salt in a medium bowl.
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.
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.
Top each latke with a slice of smoked salmon and a dollop of crème fraîche. Garnish with dill, if desired.
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