Crispy Korean Vegetable Pancakes!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 10 minutes
Ingredients
Total amount of vegetables is about 2 1/2 to 3 cups
shredded carrots
Julienned green onions including the whites
Julienned red pepper, very thin
shredded zucchini, very thin
Optional vegetables: mushrooms, cabbage, bok choy, bamboo shoots
3/4 cup flour
3 Tbsp corn starch
1/2 tsp baking powder
1 cup ice water
vegetable or avocado oil for frying
sprinkle of sesame seeds
1/2 tsp. salt
soy sauce
sesame oil
Cooking Tools
Medium mixing bowl
Non-stick frying pan/skillet
Directions
Prepare vegetables, In a mixing bowl, whisk together flour, corn starch, baking powder, salt and ice water. The batter should be loose, if the batter is thick, add more ice water. Toss in vegetables inside the batter until well coated. Heat pan to medium heat, add vegetable oil to lightly coat the bottom of pan, use a ladle or a measuring cup to scoop vegetable batter into pan and flatten the vegetable batter. Fry one side for several minutes or until golden crispy, then flip and repeat.
Serve with soy sauce and a few drops of sesame oil in a dish and sprinkle the pancakes with sesame seeds (optional)
Cook’s Note: The key to cooking these pancakes is making sure the vegetable are thinly shredded or julienned, you want the vegetables to be fully cooked when the pancakes are done.
Serves 2
