We have much thanks to give—for the farmers who tend the land year-round and fill our tables with beautiful food, often with dogs and kids in tow and always with stories to tell. For a growing season that never truly ends, for Honeycrisp apples and raised-right turkeys, for warm biscuits with pumpkin butter, and for the welcome sound of rain. But most of all, for cooks like you—for your commitment to local food, your curiosity in the kitchen, and your connection to the people and places that make it possible. These golden latkes, made with deep-orange sweet potatoes and earthy turnips, are our way of saying thanks: simple, savory, and meant to be shared.
Active time: 25 min • Total time: 25 min
12 latkes
3 latkes
4
• Food processor with shredding disk (or box grater)
Ingredients
- 1 medium to large sweet potato, peeled and grated
- 1 bunch Japanese turnips, grated (no need to peel)
- 1 bunch scallions, thinly sliced
- 2 large eggs, lightly beaten
- ½ cup homemade breadcrumbs
- ¼ cup crumbled feta cheese
- Salt and pepper, to taste
- Neutral oil, for frying
Sourcing & Substitution Tips:
Japanese turnips are mild and tender, with a clean, earthy sweetness. Substitute baby white turnips if needed.
Homemade breadcrumbs give the latkes a lighter, crisper texture. To make them, pulse torn pieces of day-old bread in a food processor until coarse, then toast in a low oven until dry. Store-bought panko works in a pinch, or for a gluten-free variation, use gluten-free bread or breadcrumbs.
Choose a neutral, high-heat oil such as grapeseed, canola, or sunflower oil.
Instructions
- Make the latke mixture:
- In a large bowl, toss the grated sweet potatoes, turnips, and scallions to combine.
- Add the eggs, breadcrumbs, and feta, and mix until well combined. Season to taste with salt and pepper.
- Fry the latkes:
- Heat a thin layer of oil in a large skillet over medium-high heat until shimmering.
- Working in batches, scoop about ¼ cup of the mixture per latke into the pan and flatten gently with a spatula.
- Fry until the edges are crisp and the underside is deep golden, about 2–3 minutes, then flip and cook the other side until browned and cooked through. Adjust the heat as needed to prevent burning.
- Transfer cooked latkes to a wire rack or paper-towel-lined tray to drain. Alternatively, line the tray with a clean, unprinted brown paper sack—more absorbent than paper towels and less likely to trap steam, this old-school trick helps the latkes stay crisp as they cool.
Serving & Storage Suggestions
- Serving temp: Best enjoyed hot and crisp from the pan.
- Pairs well with: a drizzle of maple syrup and dollops of sour cream, crème fraîche, or thick yogurt.
- Storage / Best by: Refrigerate leftovers in an airtight container for up to 2 days. Rewarm on a baking sheet in a 400°F oven for 5–10 minutes to restore crispness.
- Make-ahead optionality: To hold latkes before serving, keep them in a 200°F oven with the door slightly ajar for up to 2 hours—just long enough to stay warm and crisp without over-drying.
Original Source: https://recipes.farmhousedelivery.com/sweet-potato-turnip-latkes/
Did you make this?
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