Ginger, Carrot, and Sesame Pancakes
Grated carrots, sesame seeds, and ground ginger give these small pancakes their distinctively Asian taste. They are 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 the Thai Dipping Sauce.
2 tablespoons sesame seeds
3 cups shredded carrots (about three medium)
½ cup finely chopped scallions
2 tablespoons grated fresh ginger
1 garlic clove, crushed through a press
¼ cup cracker meal
2 large eggs, lightly beaten
1 teaspoon salt
Vegetable oil
Thai Dipping Sauce (recipe follows)
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 ½ 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.
YIELD: MAKES ABOUT 20 BITE-SIZE PANCAKES.
Thai Dipping Sauce: Combine ¼ cup soy sauce, ¼ cup fish sauce, ¼ cup fresh lime juice, ¼ cup hot water, 2 tablespoons sugar, 2 tablespoons thinly sliced hot chili pepper, and 1 minced garlic clove in a small bowl. Serve at room temperature.