Rating: 5 stars
3 Ratings
  • 5 star values: 3
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Potato pancakes with a twist. This is a great way to get your kids to try turnips. By adding a side of applesauce and a dollop of sour cream it makes a wonderful family meal.


Recipe Summary

20 mins
15 mins
35 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix grated potatoes, turnips, and onion together in a bowl, draining off any excess liquid. Mix egg, parsley, basil, dill, salt, and pepper into potato mixture. Stir flour into potato mixture, adding enough flour to make a thick batter.

  • Heat enough oil to fill the bottom of a heavy skillet to 1/4-inch depth over medium-high heat.

  • Working in batches of 3 or 4 pancakes, spoon batter, 1/4 cup per pancake, into hot oil and flatten to make 1/2-inch thick pancakes. Fry pancakes in the hot oil until golden brown, 2 to 3 minutes per side. Transfer pancakes to a paper towel-lined plate.

Cook's Note:

Any variety of fresh herbs can be used in place of the dill, basil, and parsley.

Whole wheat flour can be used in place of the all-purpose flour.

Safflower oil can be substituted for the sunflower oil.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

206 calories; protein 4.6g; carbohydrates 29.4g; fat 8.4g; cholesterol 31mg; sodium 449.1mg. Full Nutrition