Potato Turnip Pancakes Food

POTATO-AND-TURNIP CAKES

Steps:

• Coarsely grate (with a box grater or a food processor fitted with the grater attachment) potatoes and turnips, all scrubbed and trimmed. Squeeze to remove as much moisture as possible; transfer vegetables to a medium bowl. Toss with coarse salt and ground pepper.
• Heat olive oil in a large skillet over medium heat. Form potato mixture into four tightly packed patties; place in skillet, flattening gently with a spatula to a 3/4-inch thickness. Cook patties, turning once, until browned and cooked through, about 10 minutes per side (reduce heat if patties start to brown too quickly, and add more oil to skillet if necessary). Transfer to paper towels; sprinkle with salt.

POTATO-CARROT PANCAKES

Steps:

• In a food processor fitted with a fine-hole grating attachment (or on the small holes of a box grater), grate potatoes and carrots. Transfer to a large bowl; add scallions and 1 1/2 teaspoons salt. Using your hands, mix thoroughly. Mix in egg and matzo meal until combined. Divide into 8 mounds of equal size.
• In a large nonstick skillet, heat oil over medium-high heat, swirling to coat bottom of pan. Add half the potato mounds; flatten each to a 1/2-inch thickness. Cook until golden brown, 2 to 4 minutes per side.
• Transfer to paper towels or parchment paper to drain. Repeat with remaining mounds (reduce temperature to medium if browning too quickly). Sprinkle with salt, and serve with sour cream, if desired.

TURNIP PANCAKES

Steps:

• Grate turnips into colander.
• Sprinkle grated turnip with salt; turn & mix to evenly distribute salt. Allow to sit for 10 - 20 minutes.
• After resting, squeeze out as much liquid as possible. Move drained turnip to bowl.
• Sprinkle turnips with flour; toss turnip to distribute flour.
• Add 3 eggs. Stir to mix well.
• Heat oil in pan until hot enough for frying.
• Drop large spoonfuls of batter into oil; should flatten out into 3" patties. Fry until browned; then flip & cook until set & browned.
• Drain on paper towels. Enjoy!

POTATO TURNIP PANCAKES

Steps:

• 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.

CARROT POTATO PANCAKES

Steps:

• In a large bowl, combine all the ingredients.
• Lightly spray a nonstick skillet with nonstick cooking spray; turn on the heat.
• Drop potato mixture by 1/4 cup measures into the skillet, flattening the pancakes with a spoon, if necessary.
• Fry until lightly browned on one side,about 3 minutes.
• Turn over and fry on the other side another 3 minutes.
• Drain on paper towels.
• Serve warm.

POTATO TURNIP PANCAKES

Steps:

• 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.