Turnip Pancakes

30 min · Serves 6

Based on a recipe from Food Hero Oregon State University Cooperative Extension Service, via USDA MyPlate Kitchen

What goes in

• 1 cupall-purpose flour
• 2½ mlblack pepper
• 1egg
• 2garlic, minced
• 44.4 mllow-sodium soy sauce
• ¾ cupwater
• 2 cupsgrated turnip
• 1 cupgrated carrot
• 0.6 cupthinly sliced green onion
• 29.6 mlvegetable oil
• 29.6 mlrice vinegar
• 9.9 mlpacked brown sugar

How to cook it

1. Whisk the flour, black pepper, egg, minced garlic, 1 tablespoon soy sauce, and water together in a large mixing bowl until completely smooth.
2. Fold the shredded turnip, carrot, and 1/2 cup of sliced green onions into the batter until evenly distributed.
3. Warm half of the vegetable oil in a large skillet over medium heat, or heat an electric skillet to 350 °F.
4. Ladle roughly 1/4 cup of batter per pancake into the hot pan, pressing each mound gently with a fork into a 3-inch round.
5. Fry for 3 to 4 minutes until the undersides turn golden brown and the edges look set, then flip and fry the reverse side until browned and crispy.
6. Transfer cooked pancakes to a plate and repeat frying with the remaining batter, replenishing the oil as needed.
7. Stir together the remaining 2 tablespoons soy sauce, rice vinegar, brown sugar, and remaining 2 tablespoons green onions in a small dish, and serve alongside the warm pancakes.

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