Ginger, Carrot and Sesame Pancakes

[Guest guest]

Ginger, Carrot and Sesame Pancakes

 

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  (finely ground crackers)

2 large eggs, lightly beaten

1 teaspoon salt

vegetable oil

dipping sauce of your choice, I like ponzu myself

 

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 dipping

sauce. Yields about 20 bite-size pancakes.