
Ingredients
1 cup all-purpose flour
1/2 teaspoon black pepper
1 egg
2 cloves garlic
minced
1 tablespoon low-sodium soy sauce
3/4 cup water
2 cups grated turnip
1 cup grated carrot
1/2 cup thinly sliced green onion
2 tablespoons vegetable oil (for cooking)
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 teaspoons packed brown sugar
2 tablespoons thinly sliced green onion
Steps
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 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 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.
Nutrition Facts
Nutrients | Amount |
---|---|
Total Calories | 164 |
Total Fat | 6 g |
Saturated Fat | 1 g |
Cholesterol | 31 mg |
Sodium | 346 mg |
Carbohydrates | 24 g |
Dietary Fiber | 2 g |
Total Sugars | 4 g |
Added Sugars included | 1 g |
Protein | 5 g |
Vitamin D | 0 mcg |
Calcium | 42 mg |
Iron | 2 mg |
Potassium | 244 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Turnip Pancakes. Recipe source: Food Hero Oregon State University Cooperative Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.