Serves 6
163 cal · 35 min
Turnip Pancakes
Recipe GLPRfe1bae997900fc
Savory vegetable pancakes made with grated turnip, carrot, and green onion, pan-fried until golden and crispy on the outside while remaining moist and tender inside. Served with a tangy soy-vinegar dipping sauce.
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Ingredients
1 cup All-purpose flour
½ teaspoon Black pepper
1 Egg
2 cloves Garlic cloves, minced
1 tablespoon Low-sodium soy sauce
¾ cup Water
2 cups Grated turnip
1 cup Grated carrot
½ cup Green onion, thinly sliced
2 tablespoons Vegetable oil for cooking
2 tablespoons Low-sodium soy sauce for dipping sauce
2 tablespoons Rice vinegar
2 teaspoons Packed brown sugar
2 tablespoons Green onion, thinly sliced for dipping sauce
Directions
Wash hands thoroughly with soap and water before beginning food preparation.
In a large bowl, combine flour, black pepper, egg, minced garlic, 1 tablespoon soy sauce, and water. Stir until the mixture is smooth and free of lumps.
Fold the grated turnip, grated carrot, and 1/2 cup sliced green onion into the batter until evenly distributed.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat (approximately 350°F if using an electric skillet).
Pour about 1/4 cup of batter into the hot skillet for each pancake. Use the back of a fork to gently flatten each portion into a thin circle approximately 3 inches in diameter.
Cook for 3 to 4 minutes until the edges appear dry and the bottom is golden brown.
Flip each pancake carefully.
Cook the second side until the bottom is golden and crispy. Remove to a plate and keep warm.
Repeat with remaining batter, heating an additional 1 tablespoon of oil in the skillet as needed for the remaining batches. The pancakes will remain moist in the center while crisping on the outside.
While the pancakes cook, prepare the dipping sauce by combining 2 tablespoons soy sauce, rice vinegar, brown sugar, and 2 tablespoons sliced green onion in a small bowl. Stir until the sugar dissolves.
Serve the warm turnip pancakes with the dipping sauce on the side.
