One would never guess these pancakes are made with grated turnips.  These latke style pancakes have an Asian flavor profile. They’re made with miso, a fermented soybean paste, toasted sesame oil, and scallions plus soy sauce for dipping.  

Makes 12 pancakes                                                                                    

Ingredients:

• 1 lb. small to medium-size turnips (about 6-7 or 1 generous cup grated)
• 1 slightly beaten egg
• 2 tablespoons warm water
• 2 teaspoons mild miso
• 2 teaspoons toasted sesame oil
• 3 scallions, chopped, plus extra for garnish
• 1/2 cup all-purpose flour
• Olive oil or vegetable oil for frying
• Soy sauce for dipping

Directions:

1. Remove leafy greens from the turnip bulbs then place in a plastic bag and refrigerate for later use. Wash and peel the turnip bulbs. 

2. Grate turnip bulbs in a food processor or with a hand grater and add to a large mixing bowl.   Stir in the egg.
3. Add 2 tablespoons of warm water to a small bowl and dissolve miso in the water.   Add the miso water, toasted sesame oil and chopped scallions to the grated turnip mixture.  Mix to combine.  Stir in the flour until a smooth, thick batter forms.
4. Heat 2 to 3 tablespoons of oil in a large skillet over medium-high heat. Scoop 2 tablespoon portions of batter into the skillet, spreading them out into thin, flat circles.  Do not overcrowd the pan.
5. Fry for 3 to 4 minutes per side until the edges are golden brown and crispy. Transfer to a plate. Repeat with remaining batter.
6. Garnish with chopped green scallions and serve hot with the soy sauce for dipping.

Tip:

• Leafy turnip greens can be sauteed like spinach or kale leaves.

Recipe developed, tested, and photographed by Diane Sokolofski