Turnip Pancakes
A great way to try turnips. Full of vegetables and packed with flavor, turnip pancakes will satisfy audiences of all ages.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 2 pancakes
163
Calories
5g
Protein
23g
Carbs
6g
Fat
2g
Fiber
4g
Sugar
323mg
Sodium
Saturated Fat 1 g · Cholesterol 34 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
Pancakes
all-purpose flour
1 cup
black pepper
1/2 teaspoon
egg
1
garlic, minced
2 cloves
low-sodium soy sauce
1 tablespoon
water
3/4 cup
grated turnip
2 cups
grated carrot
1 cup
thinly sliced green onion
1/2 cup
vegetable oil (for cooking)
2 tablespoons
Dipping Sauce
low-sodium soy sauce
2 tablespoons
rice vinegar
2 tablespoons
packed brown sugar
2 teaspoons
thinly sliced green onion
2 tablespoons
Instructions
- 1
Wash hands with soap and water.
- 2
In a large bowl, mix flour, pepper, egg, garlic, soy sauce, and water in a bowl until smooth.
- 3
Stir in the turnip, carrot, and green onion
- 4
Heat half of oil in a large skillet over medium heat (350 °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.
- 5
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.
- 6
Combine dipping sauce ingredients in a small bowl. Serve with warm pancakes.
Source: USDA MyPlate Kitchen · Food Hero Oregon State University Cooperative Extension Service
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