Description
Delicious and crispy Korean Vegetable Pancakes are an easy dish to recreate at home, with vibrant vegetables and a savory taste.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup water
- 2 cups mixed vegetables (e.g., green onions, carrots, zucchini, and bell peppers)
- 1 egg
- Salt to taste
- Oil for frying
Instructions
- Whisking the Batter: In a bowl, mix the flour, water, and egg until smooth. This is the base of our pancakes – make sure there are no lumps!
- Adding Vegetables and Seasoning: Add the mixed vegetables and salt, stirring until they’re well combined. The colors should pop, inviting you to cook them!
- Heating the Skillet: Heat a non-stick skillet over medium heat and add a little oil. Let the skillet warm up so that the pancakes cook evenly.
- Forming the Pancakes: Pour in a small amount of the batter to form a pancake, cooking until golden brown on both sides. Flip carefully to keep that beautiful shape!
- Repeat and Fry: Repeat with the remaining batter, adding more oil as needed. Each pancake should have that lovely golden sheen we’re looking for.
- Serve and Enjoy: Serve hot with soy sauce or your favorite dipping sauce. Enjoy the deliciousness of your Korean Vegetable Pancakes!
Notes
For extra crispiness, make sure your skillet is hot before adding the oil. Don’t hesitate to experiment with different vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg