Low-Calorie Turnip Latkes

Here is my take on turnip latkes, with a crispy exterior, tender inside, and a mix of simple seasonings that make these pancakes a great alternative to the traditional potato version.

These turnip latkes have become my go-to side dish during the fall months when turnips are in season. I often make a double batch because they disappear so quickly at the dinner table. Nothing beats the sound of that first crispy bite, right?

What Kind of Turnip Should I Use?

For latkes, you’ll want to look for fresh, firm purple-top turnips, which are the most common variety you’ll find at the grocery store. These turnips should feel heavy for their size and have smooth, unblemished skin – avoid any that feel spongy or show signs of browning. Smaller turnips (about 2-3 inches in diameter) tend to be sweeter and more tender than larger ones, which can become woody and bitter. If you can’t find purple-top turnips, white turnips will work too, though they have a slightly milder flavor. Just make sure to peel your turnips well, as the skin can be tough and add an unpleasant bitter taste to your latkes.

Options for Substitutions

Looking to switch things up with these latkes? Here are some handy substitutions you can try:

• Turnip: You can swap turnips with other root vegetables like parsnips, rutabaga, or even kohlrabi. Just make sure to squeeze out excess moisture after shredding, just like you would with the turnips.
• All-purpose flour: Feel free to use potato starch, rice flour, or gluten-free flour blend for a gluten-free version. You might need to adjust the amount slightly – start with the same amount and add more if the mixture seems too wet.
• Egg: For a vegan version, try using 2 tablespoons of aquafaba (chickpea liquid) or a flax egg (1.5 teaspoons ground flax mixed with 1.5 tablespoons water, let sit for 5 minutes).
• Oil: Any neutral oil with a high smoke point works well – try canola, vegetable, or grapeseed oil. Avoid olive oil as it can burn at high temperatures.
• Sour cream: Greek yogurt makes a great substitute for sour cream, or try dairy-free alternatives like cashew cream or coconut yogurt. The applesauce option is naturally dairy-free.

Watch Out for These Mistakes While Cooking

The biggest challenge when making turnip latkes is dealing with excess moisture – failing to remove enough liquid from your shredded turnips will result in soggy latkes that won’t crisp up properly. After shredding your turnips, place them in a clean kitchen towel and squeeze out as much liquid as possible.

Temperature control is crucial when frying latkes – if your oil isn’t hot enough (around 350°F), the latkes will absorb too much oil and become greasy, while too hot oil will burn the outside before the inside cooks through. A good test is to drop a small piece of the mixture into the oil – it should sizzle immediately but not violently.

For the crispiest results, avoid overcrowding the pan (which lowers the oil temperature) and resist the urge to flip the latkes more than once – let them develop a golden-brown crust for about 3-4 minutes on each side. Remember to transfer cooked latkes to a paper towel-lined plate to drain excess oil, and serve them right away while they’re still hot and crispy.

What to Serve With Turnip Latkes?

These crispy turnip latkes are super flexible when it comes to serving options! While they’re great with the traditional toppings of sour cream and applesauce, you can also pair them with a fresh green salad dressed with a light vinaigrette to balance out the fried goodness. For a complete meal, try serving them alongside roasted chicken or baked fish – the latkes make an excellent side dish that adds both texture and flavor to your plate. If you’re serving these for breakfast or brunch, they go really well with scrambled eggs and smoked salmon.

Storage Instructions

Keep Fresh: These crispy turnip latkes are best enjoyed right after cooking, but if you have leftovers, place them in an airtight container with paper towels between layers to absorb excess moisture. They’ll stay good in the fridge for up to 3 days, though they might lose some of their crispiness.

Make Ahead: You can shred the turnips and onions up to a day ahead – just store them in an airtight container in the fridge. When you’re ready to cook, drain any excess liquid before mixing with the other ingredients. This prep step makes cooking latkes a breeze when you’re ready to serve!

Crisp Up: To bring back that lovely crunch, lay your refrigerated latkes on a baking sheet and pop them in a 350°F oven for about 5-7 minutes. You can also give them a quick warm-up in a skillet over medium heat to restore their crispy exterior.

Preparation Time	15-25 minutes
Cooking Time	20-30 minutes
Total Time	35-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 150-200
• Protein: 3-5 g
• Fat: 10-15 g
• Carbohydrates: 15-20 g

Ingredients

• 1/2 large turnip, peeled and shredded
• 1/4 small onion, grated
• 1/2 tablespoon all-purpose flour
• 1/2 egg, beaten
• Salt and pepper to taste
• Oil for frying
• Serve with sour cream or applesauce

Step 1: Prepare Turnips and Onions

Start by grating the turnips and onions.

Once grated, place them in a clean kitchen towel and squeeze out any excess moisture.

This step is crucial to ensure your latkes become crispy when cooked.

Step 2: Mix Ingredients

In a mixing bowl, combine the grated turnips and onions with flour, beaten eggs, salt, and pepper.

Mix well until all the ingredients are evenly incorporated to form a cohesive batter.

Step 3: Cook the Latkes

Heat oil in a skillet over medium heat.

Once the oil is hot, carefully drop spoonfuls of the turnip mixture into the skillet.

Use the back of the spoon to gently flatten each spoonful to form a small patty.

Cook the latkes until they are golden brown on both sides, turning them halfway through the cooking process to ensure even browning.

Step 4: Drain Excess Oil

Once the latkes are cooked to a perfect golden brown, transfer them to a plate lined with paper towels.

This will help drain any excess oil, keeping the latkes crispy and not greasy.

Step 5: Serve

Serve the turnip latkes hot, accompanied by your choice of sour cream or applesauce for a delightful contrast in flavor.

Enjoy these delicious crispy treats fresh off the skillet!