With Hanukkah here you have every excuse to embrace one of the best winter comfort foods there is: the potato latke. This is a flavorful twist on the traditional that is so easy to make. Turnips add a delicious bit of crunchiness and flavor. This recipe makes a manageable sized batch so you are not standing over the stove too long. But if you are having guests (or you’re really hungry) its easily doubled, or tripled.
- 1 lb peeled russet potatoes
- ½ lb white turnips
- ¼ cup olive oil
- 1 tsp coarse salt
- ¼ tsp ground pepper
Grate the potatoes and turnips in a food processor. A box grater will work as well but a food processor is easier if you have one. Wrap them in a clean towel and squeeze to remove as much moisture as possible. Transfer to a bowl and toss with salt and pepper.
Heat the oil in a large skillet over medium heat. Form potato mixture into tightly packed patties, place in skillet and flatten with a spatula. They should be less than an inch thick. Keeping an eye on how quickly they brown, cook about 10 minutes per side only flipping once. Transfer to a tray with a paper towel and sprinkle with salt. Serve warm with sour cream or applesauce.