Spring Turnip and Carrot Pancakes
This dish is amazing served with a fried egg on top and a dash of your favorite hot sauce!
3 large turnips, peeled and shredded
1 large yellow onion
2 large garlic cloves
2 large carrots, peeled and shredded
1/4 teaspoon salt. Modify to your taste.
1/4 teaspoon ground pepper. Modify to your taste.
1 ½ tablespoon smoked paprika
1/2 cup cornmeal (or more if needed)
Using a grater, shred turnips and carrots. Dry the shredded turnips and carrots as much as possible, using paper towels to absorb excess moisture.
Combine the shredded turnips and carrots with salt, pepper, paprika, egg and cornmeal in a large bowl.
Saute onion and garlic in skillet until translucent.
Combine onion and garlic with large bowl mixture.
Form palm size thin cakes and set aside.
Heat oil in a large skillet over medium-high heat. When pan is heated add the patties and cook until brown and crispy on both sides, about 3-4 minutes a side.