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Potato Turnip Pancakes

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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."
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35 m servings 206 cals
Original recipe yields 6 servings

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  1. 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.
  2. Heat enough oil to fill the bottom of a heavy skillet to 1/4-inch depth over medium-high heat.
  3. 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

Per Serving: 206 calories; 8.4 g fat; 29.4 g carbohydrates; 4.6 g protein; 31 mg cholesterol; 449 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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