Eatwell Farmhouse Kitchen

I made this for Nigel and I, several weeks ago.  It was one of those nights looking in the fridge. I didn't want to cook a full meal, but wanted some comfort food (potato pancakes are just that for me). I only had 1 potato and a bunch of turnips.  So this is what I ended up with and they were a bit lighter than traditional latkes, a great use of turnips and turnip greens and incredibly delicious!

1 bunch of Turnips; tops saved, turnips washed, tops and bottoms removed - you can peel them if you want, but I just washed them well

2 Eatwell Farm Eggs

1 large Russet Potato, washed well or peeled

1 Onion from the share; separate green top from the bulb

1/2 cup Breadcrumbs or crushed Croutons, use more if it seems wet

Salt and freshly grated Nutmeg, to taste

Oil for frying

In a skillet start to heat the oil.  I like to start out on a low medium temp and work my way up while I am prepping my batter.  I use the grating attachment in my food processor to grate the turnips and the potato, but you can also use a box grater.  Put the grated veg into a kitchen towel and ring out as much liquid as possible.  Finely chop the turnip tops.  Beat the eggs in a good size bowl, add about a tsp of salt and a nice grating of nutmeg.  Put the turnip/potato into the egg, add the breadcrumbs and about 1/2 the chopped turnip tops.  Mix well.  Turn the heat up on the oil and make one small latke to test for seasoning.  Fry until golden, carefully flip over and fry until the other side is golden.  Taste and adjust your seasoning if you need to.  We enjoyed these with sour cream and a bit of lemon zest.