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| Potato Turnip Pancakes |
"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."
Ingredients :
- 2 large potatoes, finely grated
- 2 large turnips, finely grated
- 1 yellow onion, finely grated
- 1 egg, beaten
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh dill
- 1 teaspoon salt
- ground black pepper to taste
- 2 tablespoons all-purpose flour, or more as needed
- 2 cups sunflower oil, or as needed
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 35M |
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- 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.
Notes :
- 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.
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