A batter of grated root vegetables cooked in a skillet until golden and crispy.
Ingredients
Pancakes
1 cup all-purpose flour
½ teaspoon 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
- Wash hands with soap and water.
- In a large bowl, mix flour, pepper, egg, garlic, soy sauce and water in a bowl until smooth.
- Stir in the turnip, carrot and green onion.
- Heat half of the oil in a large skillet over medium heat (350 degrees F in an electric skillet). Pour about 1/4 cup of batter for each pancake into skillet. Flatten with a fork into a 3-inch circle.
- 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.
- Combine dipping sauce ingredients in a small bowl. Serve with warm pancakes.
- 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.