Turnip Pancakes

A great way to try turnips. Full of vegetables and packed with flavor, turnip pancakes will satisfy audiences of all ages.

Yield

6 Servings

Serving size

2 pancakes

Rating

3.50 of 5 (8 ratings)

Food groups

• Grains: 1 1/2 ounces
• Vegetables: 1/2 cups

Ingredients

• Pancakes
• 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)
• Dipping Sauce
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons packed brown sugar
• 2 tablespoons thinly sliced green onion

Directions

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 Heat half of oil in a large skillet over medium heat (350 °F in an electric skillet).
4. Pour about 1/4 cup of batter for each pancake into skillet.
5. Flatten with a fork into a 3-inch circle.
6. Cook until edges look dry and bottom is golden, about 3 to 4 minutes.
7. Turn once.
8. Cook until bottom is golden and crispy.
9. Repeat with remaining batter, adding remaining oil as needed.
10. Pancakes will be moist in the center.
11. Combine dipping sauce ingredients in a small bowl.
12. Serve with warm pancakes.

Nutrition per serving

Notes

No rice vinegar? Try apple cider vinegar instead.

Recipes you may also like

• Avocado Pita Pockets
• Frozen Fruit Pops
• Grapefruit Spinach Salad
• Lentil Vegetable Soup
• Lemon Corn Cake
• Black Bean Burrito
• Broccoli Salad
• Carrots with Tomatoes and Macaroni

Source

Recipe by: Food Hero — Oregon State University Cooperative Extension Service

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/turnip-pancakes. Federal works are public domain in the United States.