Turnip & Radish Pancakes

Photos, recipe, and pottery by Allie Stack.

Allie Stack is an Asheville based ceramic artist who makes functional, brightly colored pottery with whimsical drawings often depicting items from our daily lives. To learn more about her, visit her website at: www.alliestackeramics.com and find her on instagram at: @allie.stack   

Ingredients

• 2 scallions, sliced on a bias

• 1 cup grated turnips and radishes (I used a mixture of red and white turnips and

• daikon and regular radishes)

• 1 cup flour

• 1 tablespoon cornstarch

• 1 egg

• ¾ -1 cup water (depending on how thick/thin you want the pancakes)

• 1 tablespoons sesame seeds

• 2 teaspoons sesame oil

• Salt to season

• Vegetable oil for frying

• Kewpie mayo & hoisin sauce for topping

Directions

1. Mix the batter - add the flour, cornstarch, egg, water sesame oil, sesame seeds, grated turnip mixture, scallions and salt and pepper to a bowl and combine thoroughly

2. Heat a pan to medium-high and add oil. Pour about a ½ cup of the batter and cook for about 4-5 minutes until golden brown. Flip the pancake over and do the same on the other side, adding more oil as needed

3. Once done, drizzle with kewpie mayo & hoisin sauce and cut into wedges to serve!