These flavorful little pancakes make a great appetizer or a side dish for Asian food.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 2 Tablespoons sesame seeds
- 2 cups shredded carrots (about 3 medium)
- 1/2 cup finely chopped scallions
- 2 Tablespoons grated fresh ginger
- 1 garlic clove, crushed through a press
- 1/4 cup cracker meal
- 2 large eggs, lightly beaten
- 1 teaspoon salt
- Vegetable oil
- Thai Dipping Sauce
Preparation:
Toast the sesame seeds in a dry skillet over low heat, stirring, until golden, about 2 minutes.
Combine the carrots, scallions, ginger, and garlic in a large bowl; stir to blend. Add the cracker meal, eggs, sesame seeds and salt; stir to blend.
Heat 1/2 inch oil in a medium skillet until hot enough to sizzle a crust of bread. Add the batter by rounded tablespoons and fry, turning once, until browned on both sides. Repeat with the remaining batter.
Serve warm with Thai Dipping Sauce.
Yield: about 20 bite-size pancakes
Recipe Source: Pancakes A to Z by Marie Simmons (Houghton Mifflin)
Reprinted with permission.
Combine the carrots, scallions, ginger, and garlic in a large bowl; stir to blend. Add the cracker meal, eggs, sesame seeds and salt; stir to blend.
Heat 1/2 inch oil in a medium skillet until hot enough to sizzle a crust of bread. Add the batter by rounded tablespoons and fry, turning once, until browned on both sides. Repeat with the remaining batter.
Serve warm with Thai Dipping Sauce.
Yield: about 20 bite-size pancakes
Recipe Source: Pancakes A to Z by Marie Simmons (Houghton Mifflin)
Reprinted with permission.
