Everywhere I look lately there are latke recipes for Hannukah, and though I’m not Jewish I’m pretty sure you don’t have to be to love fried potato medallions. So I got my brain wheels turning and came up with a way to use the ginormous turnip and rutabaga we picked up at the farmer’s market this weekend while still getting that fried-potato-like yumminess.
I have to admit, I had never used a rutabaga before but they look similar to a turnip. Or Humpty Dumpty.
They have a more mellow taste and a yellower color. The have a similar consistency to a potato or parsnip and have been traditionally used in soups and stews. But I’m me and figure, why the hell not a latke, right?
I used cooked butternut squash, egg, and buckwheat flour as the “holderer-togetherer” (SO a word!) and pan fried these in grapeseed oil. You could use any flour I surmise as well as any kind of squash (maybe even canned pumpkin!). The sweetness of the butternut quash and the peppery slight bitterness of the turnip makes this so unique and delicious. We served it with sour cream and chives, although my mother ate a whole plate this morning for breakfast with unsweetened applesauce so it seems the flavor can go either way!
Turnip and Rutabaga Latkes
What you need:
- 4 c. shredded turnips/rutabagas
- 1 c. cooked squash
- 1 egg, plus 1 white
- 1/2. c onion, grated or minced
- 1/2 tsp. garlic powder
- 4 tbsp buckwheat flour
- 1/4 tsp. salt
- oil for pan frying (coconut or grapeseed are my choices)
What you do:
- Peel and shred the turnips and rutabagas (I used the shredder attachment on my food processor. So easy!)
- Add in the remaining ingredients
- Pan fry on medium-high for about 3 minutes on each side
- When you place the latkes in the oil, use a spatula and press down a bit to make a little flatter.
- Strain on a cookie rack with paper towel underneath.
- Serve with sour cream and chives or applesauce.
This post submitted to Real Food Wednesday!