Turnip Pancakes

Name: Turnip Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Asian
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

Recipe GLPRfe1bae997900fc

Asian

Appetizer

35 min

163 cal

Servings: 6

Stovetop

SNAP eligible

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.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

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.

Comments

Grocery List Plus Editorial Staff4

Turnip pancakes check every box for a Charlotte weeknight: turnips and carrots are cheap year-round at all major chains, eggs and flour are staples, and there's no hunting for specialty ingredients. The stated 35 minutes is honest for mixing batter and pan-frying, though shredding the turnip and carrot by hand adds a few minutes if you don't have a food processor. At roughly $0.60 per serving for ingredients, this is economical comfort food. The real strength is household fit: these reheat beautifully in a skillet or oven, making leftovers practical for lunch, and the soy-vinegar dipping sauce bridges Asian flavors with Southern palates without fussiness or constant attention.