One of my favorite restaurants in Fremont has a seasonal menu of savory pancakes, which led me to the idea of this turnip dish. If you can cast aside traditional views of pancakes (think golden brown flapjacks lathered in butter and syrup), then you might consider frying up some of these savory turnip patties. Loaded with carrots and red potatoes along with your fresh-from-the-garden turnip, these patties make an excellent alternative to a beef burger, or can stand alone as an afternoon snack. 

1 large turnip (about 1 pound), peeled and cubed

2 large carrots, peeled and chopped

4 small red potatoes, peeled and cubed

3 green onions, chopped

2 eggs

½ cup all-purpose flour

3 cups canola oil

2 cups olive oil


  1. Bring a large pan of salt water to a gentle boil. Add turnip, carrots, and potatoes. Cover and cook for about 15 minutes or until the vegetables are tender.
  2. Turn off the heat and mash the vegetables until any remaining chunks are the size of sugar cubes. Stir in green onions.
  3. In a large bowl, quickly whisk the eggs for about five seconds, and then add the flour. Add the vegetable mash to eggs and flour, then mix well so that the flour is even distributed. Combine the canola oil and olive oil in a cup.
  4. Heat about 3 tablespoons of the oil mixture in a thick-bottomed skillet over medium-high heat. Add about a quarter cup of batter to the skillet and gently flatten with the side of a spatula. After two minutes, flip the patty over, and continue to flip it every two minutes or until the patty is golden brown on both sides. Then remove the patty from the skillet and let cool on a paper towel plate. Add more oil after every patty to prevent burning. Repeat this process until all of the batter has been used. 
Serving Size:
Makes 10-12 patties.
Seattle Tilth
Allyse Ingalls