Easiest Way to Make Crispy Potato Pancakes Ihop Vegan

Potato Turnip Pancakes

The secret to crispy potato pancakes.

Recipe Summary Potato Turnip Pancakes

Potato pancakes with a twist. This is a great way to get your kids to try turnips. By adding a side of applesauce and a dollop of sour cream it makes a wonderful family meal.

Ingredients | Crispy Potato Pancakes Ihop Vegan

2 large potatoes, finely grated

2 large turnips, finely grated

1 yellow onion, finely grated

1 egg, beaten

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh dill

1 teaspoon salt

ground black pepper to taste

2 tablespoons all-purpose flour, or more as needed

2 cups sunflower oil, or as needed

Directions

Mix grated potatoes, turnips, and onion together in a bowl, draining off any excess liquid. Mix egg, parsley, basil, dill, salt, and pepper into potato mixture. Stir flour into potato mixture, adding enough flour to make a thick batter.

Heat enough oil to fill the bottom of a heavy skillet to 1/4-inch depth over medium-high heat.

Working in batches of 3 or 4 pancakes, spoon batter, 1/4 cup per pancake, into hot oil and flatten to make 1/2-inch thick pancakes. Fry pancakes in the hot oil until golden brown, 2 to 3 minutes per side. Transfer pancakes to a paper towel-lined plate.

Any variety of fresh herbs can be used in place of the dill, basil, and parsley.

Whole wheat flour can be used in place of the all-purpose flour.

Safflower oil can be substituted for the sunflower oil.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Info | Crispy Potato Pancakes Ihop Vegan

prep: 20 mins cook: 15 mins total: 35 mins Servings: 6 Yield: 6 servings

TAG : Potato Turnip Pancakes

Side Dish, Vegetables,