Turnip Latkes

If you are starting to really increase the amount of exercise you are doing, you will need to give your body more fuel to burn! I Let myself have a nice big “lower” carb breakfast on Saturday mornings when I know I will be riding my bike for a couple of hours afterwards. The turnip is an often over looked veggie. I think it is pretty cool because you can eat the bulb and also the root, nothing wasted! This is a twist on the common breakfast I had growing up, but I am replacing the potato with a turnip, in addition to a few other little nip-n-tucks!  I also load up with some arugula and fruit with this dish before a big ride, but that is totally optional and if you are not about to burn off a thousand calories I wouldn’t advise loading up quite the way I throw down. I am capable of eating more than most men, so do not try to compete with my eating habits 😉 This is why I am in love with my two wheeled friend, I can eat more if I ride more.. viscous never ending circle it is.



About 3 cups shredded turnips

1 onion (chopped)

Seasoning: Garlic, onion, pepper, pinch of sea salt, red pepper flakes

1 Red bell pepper

1/4 Cup shredded cheese

1 egg + 2 egg whites

2 Tbsp Almond flour

2 Tbsp EVOO

1 Tbsp ground chia seeds


Combine ingredients in large bowl.

Mix together with fork until combined. Mixture shouldn’t be runny – if so, add a little more almond flour (about 1 Tbsp at most).

Place the extra virgin olive oil on pan (heated to medium heat), use 1/2 cup measuring cup to empty mixture onto pan. Cook for 5-6 minutes until brown, then flip for 4-5 minutes. You can add additional oil or a little non stick spray to prevent sticking if needed for other side.


Serves 6

180 Cals 12 Carbs


Try it out on your family, I bet they will not even realize they aren’t having potatoes! 

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  1. Do you think you could use coconut flour or flax meal instead of the almond flour?

  2. ML Burgett says

    I’ll have to give turnips a try. I don’t think I’ve ever had them, at least not knowingly 🙂 I do miss potato pancakes. I’ve tried making them with your recipe using cauliflower and that works pretty well. I also LOVE that you’ve pointed out my biggest downfall – not taking in enough calories when I need them. Food is really there to provide us energy to go about living. Every once in a while, I think I really need to cut back on my calories because I want to lose 3-5 pounds quickly and end up in an energy deprivation state. It’s all in the journey and not the end result (which is pretty cool now that I’m within 30 pounds of my ‘goal’ weight and not 100.) Sorry for the barrage of words but this food as energy concept is really important. Best of luck to all on this journey.

    • Your Lighter Side says

      Thanks for the reply! Good luck with your journey as well! Yes, please to consume enough food for the energy you need 🙂

  3. Jenshark4 says

    Great post! I do think it is time for a weight loss challange, I havent seen one of those for a while. Do you plan on doind a wightloss challange anytime soon? Also I receint started a new sport/activity (it is a martial art) and it kicked my behind. Do you have any new sport or activity stories that you can share with us? I need some inspiration righ about now (with aching muscles).

    • Your Lighter Side says

      Great idea Jen! I will start sharing sport stories with everyone. I can totally relate to the achy muscle thing! Be sure to eat plenty of protein after your martial arts classes so your muscles have the nutrients needed to repair themselves. I will see about putting a new weight loss challenge together too. I really appreciate your input!

  4. Any chance that this recipe with some changes (what?) would make Latke’s using Spaghetti Squash, also same question with Zucchini?
    With a garden producing Zucchini, and Spaghetti Squash, but no Turnips.

  5. I love turnips but real turnips are hard to find in my area. 🙁 What’s worse is that most of the stores in my area call Rutabagas “turnips”! I know this happens in other places too so I did a photo spread for people on a group I was participating in to show the difference. Here’s a link to the photos:
    Isn’t showing as a link so looks like you’ll have to copy & paste it.
    Anyway, I think turnips make a great potato sub. I use them for corned beef hash and I’ve even made Au Gratin Fauxtatoes using turnips for holiday dinners and everyone loved them. A trick I learned years ago is to simmer your chunks or slices for a few minutes in some cream mixed with water, which takes some of the slight bitterness away.


  1. […] the latkes load Brave cooks who make them from scratch usually do it the first night of Hanukkah, maybe once more. […]

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