-
-
My review
Potato Turnip Pancakes
0
glanhorn
"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."
Added to shopping list.
Go to shopping list.
Ingredients
35 m servings 206Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- 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
Share
Explore more
Reviews
Read all reviews 1Most helpful
Most positive
Least positive
Newest
3/22/2018
Made exactly as written and these turned out perfect for us. I think most people would prefer a little more flour to hold the pancakes in shape and keep them more uniform. Fresh herbs are the ke...