![Turnip Potato Latkes](http://www.fustinis.com/cdn/shop/articles/20240326204927-vegetables.jpg?v=1713290515&width=1100)
Turnip Potato Latkes
Share
Turnip Potato Latkes
Category
Vegetables
![Image of Turnip Potato Latkes](https://images.getrecipekit.com/20240326204927-vegetables.jpg?aspect_ratio=16:9&quality=90&)
Ingredients
- 1 medium onion
- 2 garlic cloves
- 1 turnip
- 2 large Russet potatoes
- 2 eggs lightly beaten
- 1/4 cup flour
- 3-4 tablespoons of Fustini's Robust SELECT olive oil
Ingredients
Directions
- Grate onion and garlic into a fine mesh sieve set over a bowl. Press and release extra liquid and transfer to a large bowl.
- Working quickly, grate the turnip and potatoes in a box grater. Wrap grated potato and turnip in a tea towel and twist, tightening to squeeze out as much water as possible. Add dry potato &, turnip to the large bowl with the onion and garlic.
- Stir in eggs and flour into the mixtue. Season with salt and pepper. Warm 3-4 tablespoons of olive oil in a 10" cast iron skillet over medium-high heat.
- Add mixture to the pan in mounds just larger than a golf ball. Flatten them with the back of a spatula. Fry for about 4-6 minutes per side until crispy and brown and the centers are cooked through. Remove to a paper towel and drain before serving.
Recipe Note
Water is the enemy of a crispy latke. Squeezing out as much liquid from the onion, turnip and potato will give you a nice crispy exterior.