Fustini's Oils and Vinegars
Turnip Potato Latkes

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Turnip Potato Latkes


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Turnip Potato Latkes

By Chef Jonathan Bardzik




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.


Step 1. 

Grate onion and garlic into a fine mesh sieve set over a bowl.  Press and release extra liquid and transfer to a large bowl.

Step 2. 

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.

Step 3. 

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.

Step 4. 

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.

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