Makes about 20 bite-size pancakes
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
Recipes and photos reprinted by permission.
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