Turnip Pancakes
A great way to try turnips. Full of vegetables and packed with flavor, turnip pancakes will satisfy audiences of all ages.
영양 정보 (1인분 기준)
1인분 기준 · 1회 제공량: 2 pancakes
163
칼로리
5g
단백질
23g
탄수화물
6g
지방
2g
식이섬유
4g
당류
323mg
나트륨
포화지방 1 g · 콜레스테롤 34 mg
링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.
재료
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
조리법
- 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.
출처: USDA MyPlate Kitchen · Food Hero Oregon State University Cooperative Extension Service
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