Turnip Pancakes

Ingredients

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

Instructions

Wash hands with soap and water.
In a large bowl, mix flour, pepper, egg, garlic, soy sauce, and water in a bowl until smooth.
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). Pour about 1/4 cup of batter for each pancake into skillet. Flatten with a fork into a 3-inch circle.
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.
Combine dipping sauce ingredients in a small bowl. Serve with warm pancakes.

Nutrition (per serving)

Calories	164
Protein	5 g
Total Fat	6 g
Saturated Fat	1 g
Cholesterol	31 mg
Sodium	346 mg
Carbohydrates	24 g
Dietary Fiber	2 g

U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Food Hero Oregon State University Cooperative Extension Service