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1
Using the large holes of a box grater or a food processor fitted with a medium-coarse shredding disk, alternately shred the potatos, turnip, and onion.
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2
Place the vegetables in a strainer over a large bowl.
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3
Squeeze to extract excess moisture, and let stand for a few minutes.
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4
Place the vegetables in a second bowl and discard the liquid collected in the first bowl, stirring any white potato starch left behind back into the vegetables.
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5
Beat together the eggs, flour, thyme, and measured salt and pepper in a separate bowl until well combined.
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6
Add the egg mixture to the vegetables and mix until evenly combined.
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7
Heat the measured duck fat or vegetable oil in a large heavy-bottomed frying pan over medium-high heat until shimmering, about 6 minutes.
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8
Meanwhile, line a large plate or baking sheet with paper towels and set aside.
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9
Form a silver-dollar-size latke and carefully place it in the hot fat to test for proper oil temperature: The oil should immediately bubble on the edges of the latke.
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10
Cook until golden brown, about 3 to 4 minutes per side.
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11
Remove the latke from the oil and taste, adjusting the seasoning as needed.
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12
Form more silver-dollar-size patties and place them in the hot oil, but dont overcrowd the pan.
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13
Fry undisturbed until the latkes hold together and become golden brown, about 3 to 4 minutes per side.
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14
Remove to the paper-towel-lined plate and continue frying more latkes, skimming out any vegetable bits in between batches and adding more fat when necessary.
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15
(If you add more fat, make sure it is at the proper temperature before cooking more latkes.)
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16
Serve hot or at room temperature with applesauce, if desired.
