Skip to main content

Turnip Pancakes

A batter of grated root vegetables cooked in a skillet until golden and crispy.
Plate of crispy vegetable pancakes with dipping sauce.
Prep time: 30 minutes
Cook time: 45 minutes
Makes: 12 pancakes
Nutrition Facts: View label

Ingredients

Pancakes
1 cup all-purpose flour
½ teaspoon black pepper
1 egg
2 cloves garlic, minced
1 Tablespoon low-sodium soy sauce
¾ cup water
2 cups grated turnip
1 cup grated carrot
½ cup thinly sliced green onion
2 Tablespoons vegetable oil (for cooking)
 
Sauce
2 Tablespoons low-sodium soy sauce
2 Tablespoons rice vinegar 
2 teaspoons packed brown sugar
2 Tablespoons thinly sliced green onion

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. In a large bowl, mix flour, pepper, egg, garlic, soy sauce and water in a bowl until smooth.
  4. Stir in the turnip, carrot and green onion.
  5. Heat half of the oil in a large skillet over medium heat (350 degrees F in an electric skillet). Pour about ¼ cup of batter for each pancake into skillet. Flatten with a fork into a 3-inch circle.
  6. Cook until edges look dry and bottom is golden, about 3 to 4 minutes. Turn over once. Cook until bottom is golden and crispy. Repeat with remaining batter, adding remaining oil as needed. Pancakes will be moist in the center.
  7. Combine dipping sauce ingredients in a small bowl. Serve with warm pancakes.
  8. Refrigerate leftovers within 2 hours.

Notes

  • No rice vinegar? Try apple cider vinegar instead.

Comments

Great recipe to promote Turnips!! We did a taste testing at our local farmers market and out of 43 people who tried; 40 liked it, 2 said sort of , and only one person reported that they really didn't care for the recipe. For many people this was their first time ever trying turnips. 

Really delicious recipe that was enjoyed by kids as well as adults. The kids had fun helping peel and grate the carrots. One commented that the pancakes were similar to spring rolls.

You might also like...

Recipes A to Z (without photos)

Beet and Carrot Salad
Sliced carrots and beets are mixed with a light dressing and displayed in a salad bowl.

Beet and Carrot Salad

Quick and simple to make, this creamy, colorful salad makes the perfect side dish.
Prepare:
15 minutes
Cook:
5 minutes
Makes:
3 cups
Tasty Hamburger Skillet
Large bowl of Hamburger Skillet with a melty cheese topping.

Tasty Hamburger Skillet

Kid-approved, hearty recipe with beans, rice and topped with cheese.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
9 cups
Sautéed Cauliflower Rice
Two bowls of grated cauliflower garnished with parsley.

Sautéed Cauliflower Rice

A fun alternative to rice, this cauliflower rice is a great way to add more veggies to your meals.
Prepare:
15 minutes
Cook:
10 minutes
Makes:
4 cups
Guacamole
bowl of Guacamole

Guacamole

Enjoy this easy and delicious guacamole as a topping or a dip. Thanks to the Latin Heritage Workgroup for their assistance.
Prepare:
20 minutes
Makes:
2 cups
Great Gazpacho Soup
Small bowl of tomato based chunky vegetable soup.

Great Gazpacho Soup

Homemade tomato-based chilled soup with hints of lemon and garlic.
Prepare:
10 minutes
Makes:
4 cups
Pico de Gallo
Small bowl of diced tomato-based salsa.

Pico de Gallo

This classic Mexican salsa combines the fresh flavors of veggies, herbs, and tangy citrus for the perfect dip or topper for a variety of dishes.
Prepare:
15 minutes
Makes:
2 cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.