Just had to try these tonight, and they are so very good! You have to learn the trick of making latkes, though, taught to me by my Jewish MIL: Heat your oil until a little piece of turnip sizzles; when you are cooking the latke, resist all temptation to touch it until it is absolutely golden, crunchy brown on the edges!! Also, try to push out as much juice from the shredded turnip as you can, through a colander. Use Kosher salt. Really. It makes a huge difference in the taste. I am an approximist cook. Use the amounts that work for you, although I did measure tonight! I use a frying pan with straight 3" sides. These are best eaten immediately, they get soggy later or the next day. If you want to play with the recipe, or use another veggie, just remember that you need egg, and flour, to bind them together.

Here's my recipe:

Turnip Latkes

5 or 6 medium sized turnips, shredded in the food processor and juice squeezed out
1 medium sweet onion (I used a Vidalia), chopped
3/4 cup soy flour
2 eggs, beaten
Kosher salt to taste

Heat canola oil (olive oil burns at high heat, not good for this). Combine ingredients in bowl. Check oil by putting in a shred of turnip. If oil sizzles the turnip, it is hot enough. Using a tablespoon, slide a flat spoonful of mixture into oil. Continue until pan is full. Let latkes cook until edge pieces of turnip turn a crunchy golden brown; DO NOT touch them prior to this. Then flip them with a slotted spoon and let them cook on the other side. When other side cook, remove to a plate lined with paper towel to soak up the oil. Sprinkle with a small amount of kosher salt. Serve immediately with sour cream. Enjoy!