This is my basic Hanukkah potato latke recipe, with turnips added. My daughter has eaten a mountain of them. You can add in any vegetable, really (carrots, beets, parsnips, rutabaga, whatever you like), as long as you have some egg and flour to bind it together. I use Pamela’s Gluten-free flour.
Makes about 2 dozen or more latkes.
4 large russet potatoes or other firm potatoes (about 3 pounds), peeled
2 large turnips (about 20 ounces), peeled
4 eggs, beaten
4 tablespoons flour
1 teaspoon salt, or to taste
3/4 cup safflower oil or vegetable oil
- Grate potatoes, turnips, and onion, using a food processor. If you don’t have a food processor, you can use the larger holes in a box grater, but watch those knuckles!
- Place vegetables in a bowl and salt. Let them sit a bit, then, working in batches, place some vegetable mix in a clean dish towel and squeeze out excess moisture. Place squeezed vegetables in a large bowl. Add eggs and flour and stir to combine.
- Heat oil in a cast-iron skillet to medium hot. Take a small ball of the mixture and squeeze out a little more moisture (this is a messy procedure). Place the ball in the skillet. I fit 4 in my skillet. Flatten with a spatula and cook about 3 to 4 minutes, until browned on underside. Flip over and cook until browned, again about 3 to 4 minutes. Watch that your pan doesn’t get too hot.
- Remove from pan and let drain on paper towels. Keep latkes warm in a low oven until you have fried all the mixture.
- Serve with applesauce and/or sour cream, if desired.