Recipe: Ginger, Carrot & Sesame Pancakes

Recipe

Ginger, Carrot
& Sesame Pancakes

Makes about 20 bite-size pancakes

Grated carrots, sesame seeds and ground ginger give these small pancakes their distinctively Asian taste. They are the perfect finger food with drinks before dinner or served as a side dish with grilled soy-marinated seafood or chicken. Once the ingredients are prepared, the pancakes go together and fry up very quickly. For the full flavor treatment, make sure to serve them with Thai dipping sauce.

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

1. Toast the sesame seeds in a dry skillet over low heat, stirring, until golden, about 2 minutes.

2. 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.

3. 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.

4. Serve warm with Thai Dipping Sauce.

From: Pancakes A to Z
by Marie Simmons
Photos by Richard High
A Chapters Book/Houghton Mifflin, $15.00
96 pages; November 10, 1997
ISBN: 1-57630-04309
Recipes and photos reprinted by permission.