Turnip and Potato Patties

Are you a turnip lover? If so, try these delicious turnip and potato patties! They're a cross between pancakes and fritters, but made with turnips and potatoes.

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Yield: Makes 6 patties


  • 1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups)
  • 6 oz potato, peeled and cut into 1/2-inch cubes (about 1 cup)
  • 2 1/2 Tbsp thinly sliced scallion greens
  • 1 egg, beaten lightly
  • 1/4 cup all-purpose flour
  • Extra virgin olive oil, canola oil, or peanut oil
  • Salt and pepper


1 Cook chopped turnip and potato in boiling water: In a large saucepan of boiling salted water, cook the turnip and potato cubes for 15 to 17 minutes, or until they are tender, and drain them.

2 Mash turnips and potatoes: In a bowl, mash the cooked turnips and potatoes with a fork and stir in the scallions, the egg, flour, and salt and pepper to taste.

3 Fry the patties: Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil. Heat the pan on medium high heat until the surface of the oil begins to shimmer, but not smoke.

Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula.

Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil.

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  • Julie

    Is it possible to pre-form the patties and freeze them before cooking? I have a bumper crop of turnips to use right now and I think my kids will love these!

    • Elise Bauer

      Hi Julie, great idea! I haven’t tried freezing the patties but don’t see why it wouldn’t work. If you try it, please let us know how it turns out for you.

    • Jacqi French

      Yes, you can, individually make the patties with a sheet of waxed paper between them, and you can stack and freeze them. I do it after every holiday meal.

  • Paula

    I forgot to add, I replaced the egg with flaxseed meal(1 tbsp flaxseed, 3 tbsp water) because I wanted something vegan. Still great result.

  • Paula

    They turned out great!!! I added a little bit of powder garlic but just because I really like that flavor. Even my meat lover husband loved them!


  • Edith

    Like a number of the people commenting on the recipe, we also belong to a CSA and am happy to have new turnip recipes. I ran out of white potatoes and supplemented with a sweet potato. Luckily I doubled the recipe because my husband loved the patties and told me to be sure to save the recipe.

  • Linda

    My husband planted lots of turnips and I am not a fan, so I was delighted to find this recipe which makes them delicious. My twist was from Hong Kong: add shrimps to the paste, and serve with chilli oil and soy sauce, like Cantonese turnip cakes. Really yummy. Thanks so much for the inspiration!

  • Leanne

    I make these but omit the onion and add a little cinnamon. After they’re cooked I drizzle them with honey.

  • Sandra

    I have made a dozen different turnip recipes over the past few weeks. This one was outstanding! Husband liked it better than all the others. Could not even tell they were made from turnips.


  • Megan

    So glad to find this recipe. My father used to make these. They were usually a way to clean up leftovers after Thanksgiving or Christmas; we would have them for brunch the next morning. We used chopped onion (if anything) as we didn’t have scallions. We ate the pancakes straight up, or with applesauce, or with leftover cranberry sauce.

    To the poster who asked about parsnips–you will get a different flavor but I bet it would still be good. There is a Scandinavian veg mix called rotmos (root mash) which mashes up rutabagas or turnips and carrots and I’ve always thought that would make a good pancake, though I’ve not tried it.

  • Courtney

    Just made these tonight and they were a big hit. My 4 and 5 year old girls really loved them. I sometimes run out of things to do with the turnips we get in our CSA share so its always good to have another option. They were a pain to fry but I think its because I was running a bit low on oil.

  • Sara's Mommy

    I used sweet potatoes instead of white and it was pretty good. Everyone enjoyed it! Thanks for a great recipe to use turnips in :) We will make these again!

  • Kirsten

    These were really good. My mom smelled them and demanded the recipe so that she could tinker with them and make them gluten-free. I love creamy latke pancakes, and these are somewhat like those, but the root veggies add to the flavor. I wonder what it would taste like with parsnips rather than turnips? Mmmm… These are a tasty, filling (and budget-friendly) food…

  • Nick

    These were surprisingly tasty! I’m no fan of turnips, but we got some in our CSA share and I hate to waste food, so I gave this recipe a whirl. We ate them with bratwurst and applesauce, and it was a nice autumnal meal. I had to up the flour a little to get them to hold together (although I may have used slightly more turnip and tater than called for, I didn’t measure it out). Added some paprika and garlic powder, but otherwise didn’t tinker with the recipe. They had a mild sweetness from the turnip, were crispy-on-the-outside-and-tender-on-the-inside, and were all around a hit. Will definitely make these again. Thanks, Elise!

  • jean

    I’ve never really cooked turnips before, but I just tried this recipe and the patties turned out nicely. I used cayenne pepper instead of black pepper to add some extra spice. Thanks for posting this recipe.

  • Irene Hahn

    Hi Coco,

    On St. Patrick’s day we had them with cabbage and carrots.

  • Chef

    Can it be made without turnips?

  • lucena

    These sound great. any suggestions for garnishes or dipping sauces?

    • Elise Bauer

      We ate these plain, but I think they would be great with some sour cream and a little chopped parsley.

  • cvh

    I have a silly, silly question.
    When a recipe calls for sliced green onions/scallions, are you supposed to use the top where it’s just thin and green, or lower where it has the inner white part?

    • Elise Bauer

      When I cut the scallion greens, I start at the point in the scallion where the color changes from white to green. I then chop as long as the green ends are fresh and not dried out. Sometimes they get a little dicey towards their ends, so I don’t use that part.