Thursday, June 20, 2013

There's no better way to end my blogging haitus than with a little latke conversation, eh?

I love latkes, my first introduction with them being the potato pancake (in which leftover mashed potatoes are mixed with egg, flour, onion and spices and cooked in olive oil).

And then recently, I stumbled upon this turnip and sweet potato pancake recipe, and with only a few slight changes it made its way onto our dinner table. I'll not lie and say that even the kids liked them, but I think they could have liked them. My husband and favorite critic did though, so much so that he requested the left overs for breakfast the next morning, what a dear.

I've made the recipe with both turnip and rutabaga, and liked it equally with both.

Rutabaga and Sweet Potato Latkes

3 rutabagas or turnips
2 large sweet potatoes
1 green onion (I used the white part, as well as 2-3 of the green stalks)
1 egg, beaten
1/4 cup flour
salt and pepper to taste
butter/olive oil for cooking

Peel and dice rutabaga and sweet potato.

Boil for 10 min or until tender.

Use a potato masher to break up large chunks.

Dice the white part of the green onion, cut the stalk into rings and add to mixture.

Add egg, flour, salt and pepper.

Heat griddle or pan and add oil for frying.

Drop large spoonfuls onto pan and cook about 4 minutes on each side or until browned.

We had these alongside zucchini, squash and feta omelets (omelets are JD's specialty). And served them with sour cream, of course!

P.S. ALL of the aforementioned veggies were a grown by our local CSA Pinkney's Produce, we love these farmers!


  1. This seems delicious, thanks for sharing.

  2. This recipe looks great, I will be trying it this weekend.


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