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.
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.
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.