Korean-Style Vegetable Pancakes
Fried comfort food in pancake form? Don’t mind if I do, really! Plus, you’ll even sneak a few veggies in with these Korean-Style Vegetable Pancakes.
Servings 20 pancakes
Ingredients
- for the vegetables
- 1 cup finely diced broccoli, shredded zucchini, and/or grated carrot
- 1 cup shredded yellow potatoes about ½ lb
- ¾ cup diced sweet bell pepper
- ½ cup chopped green onion
- 1 teaspoon minced garlic about 2 cloves
– for the batter
- ½ cup flour
- 1 large egg
- ¾ cup water
- 1 teaspoon seasoned salt
- ¼ teaspoon cayenne optional
- Black pepper to taste
– to fry
- 6 tablespoon canola or vegetable oil divided
- 3 teaspoon sesame oil divided
– for the dipping sauce
- 6 tablespoon soy sauce
- 1 teaspoon minced garlic (about 2 cloves)
- 1 teaspoon sesame oil
- ½ teaspoon crushed red pepper
Instructions
- Chop, grate, and shred the vegetables. (You want them to be small, so that they cook well in thin pancakes.)
- Whisk the flour, egg, water, and spices together in a large bowl until well blended and not lumpy. Stir in all of the veggies.
- Heat 2 tablespoon canola oil in a large skillet over medium-high heat until shimmering. Add 1 teaspoon sesame oil and swirl to coat the pan (carefully, because it will want to spit and splatter).
- Spoon out batter by heaping tablespoons-full into the pan to make 4 small pancakes at a time, flattening and spreading them out until they are very thin and even.
- Fry pancakes over medium-high heat for three or four minutes, until browned and crispy on the edges. Flip pancakes, press them down, and cook for another three minutes or until golden and crispy.
- Remove pancakes from the pan onto a paper-towel lined plate to drain.
- Repeat this process until all the batter is cooked into pancakes, adding more oil to the pan as necessary between batches.
- While the veggie pancakes are cooking, mix all of the sauce ingredients together. Serve vegetable pancakes with dipping sauce. (Don’t skip the sauce, because it really makes the recipe!)
Notes
Run your oven fan and open a window while cooking, if possible. Add oil as necessary between batches; the amount in the ingredients reflects how much I used today, but this may vary.