Beijing-style Spicy Turnip Pancake

Ingredients

In this Beijing-style adaptation, we infuse the Italian Rafanata with the bold and spicy flavors of Beijing cuisine. While the original Rafanata is typically made with potatoes and cheese, we substitute the potatoes with turnips to give it a distinct Beijing twist. Additionally, we incorporate traditional Beijing spices, such as chili and Sichuan peppercorns, to elevate the flavor profile and create a unique culinary experience. We alse have the original recipe for Rafanata, so you can check it out.

• 2 cups (250g) grated turnips 2 cups (250g) grated turnips
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon chili paste 1 tablespoon chili paste
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 1 teaspoon salt 1 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 26g, 4g
• Protein: 6g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the grated turnips, all-purpose flour, beaten eggs, minced garlic, chili paste, crushed Sichuan peppercorns, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Heat a generous amount of vegetable oil in a non-stick pan over medium heat.
3. 3.
   Spoon a portion of the turnip mixture into the pan, spreading it evenly to form a pancake shape. Cook for 3-4 minutes on each side, or until golden brown and crispy.
4. 4.
   Repeat the process with the remaining turnip mixture, adding more oil to the pan as needed.
5. 5.
   Once cooked, transfer the pancakes to a paper towel-lined plate to remove any excess oil.
6. 6.
   Serve the Beijing-style Spicy Turnip Pancakes hot, either as a main dish or as a delightful snack.

Treat your ingredients with care...

• Turnips — Make sure to grate the turnips using the large holes of a box grater to achieve the desired texture. Squeeze out any excess moisture from the grated turnips before incorporating them into the mixture.
• Sichuan peppercorns — Toast the peppercorns in a dry pan over low heat for a few minutes to enhance their aroma before crushing them.

Tips & Tricks

• For an extra kick of heat, add more chili paste or sprinkle some dried chili flakes on top of the pancake before frying.
• Serve the pancake with a dipping sauce made from soy sauce, vinegar, and a touch of sesame oil for added flavor.
• Experiment with different vegetables, such as carrots or zucchini, to create your own variations of this Beijing-style pancake.
• To make the pancake even crispier, press it down gently with a spatula while frying.
• Leftover pancakes can be reheated in a toaster or oven to regain their crispiness.

Serving advice

Serve the Beijing-style Spicy Turnip Pancake as a main dish accompanied by a fresh salad or steamed vegetables. Alternatively, cut it into smaller pieces and serve as an appetizer or snack at parties or gatherings.

Presentation advice

To enhance the visual appeal, garnish the pancake with a sprinkle of chopped green onions or cilantro before serving. Serve it on a decorative plate or wooden board to add a touch of rustic charm.