Turnip Pancakes
Crispy, golden-brown, and bursting with savory flavor, these Turnip Pancakes are a creative twist on traditional fritters, perfect for breakfast, brunch, or as a tasty appetizer. Shredded turnips take center stage in this simple yet flavorful recipe, complemented by aromatic garlic, vibrant green onions, and a touch of sesame oil for an Asian-inspired flair. The batter comes together effortlessly with pantry staples like all-purpose flour and a single egg, while soy sauce adds a subtle umami depth. These pancakes are pan-fried to perfection, creating an irresistible texture that's crisp on the outside and tender within. Ready in just 35 minutes, this easy-to-make dish is versatile and pairs beautifully with your favorite dipping sauces, such as soy sauce or spicy chili. Quick, satisfying, and packed with wholesome ingredients, Turnip Pancakes are a must-try recipe that will elevate your mealtime with its unique flavors and comforting crunch.
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Recipe Information
Ingredients
- 2 medium-sized Turnips
- 0.5 cup All-purpose flour
- 1 large Egg
- 2 stalks (finely chopped) Green onions
- 2 cloves (minced) Garlic
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon (freshly ground) Black pepper
- 2 tablespoons (for frying) Vegetable oil
Instructions
Peel and grate the turnips using a medium or fine grater. Place the grated turnips in a clean kitchen towel and squeeze out as much liquid as possible.
In a large mixing bowl, combine the grated turnips, all-purpose flour, egg, chopped green onions, minced garlic, soy sauce, sesame oil, salt, and black pepper. Mix well until a thick batter forms.
Heat a large non-stick skillet or frying pan over medium heat and add 1 tablespoon of vegetable oil.
Scoop about 2 tablespoons of the batter onto the pan for each pancake. Flatten gently with a spatula to form small, round pancakes.
Cook the pancakes for 3-4 minutes on each side, or until golden brown and crispy. Add more vegetable oil to the pan as needed between batches.
Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil.
Serve the turnip pancakes warm, either on their own or with a dipping sauce of your choice (such as soy sauce or a spicy chili sauce).
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 24.6 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2046 mg | 89% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 10.8 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 152 mg | 12% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 801 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
