Korean Vegetable Pancakes
These crispy, veggie-loaded pancakes are easy to make and bursting with flavor, perfect for a snack, appetizer, or light meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose gluten-free flour
- 1 cup water
- 1/2 teaspoon salt
- 1 cup mixed vegetables (zucchini, carrots, green onions, etc.)
- Oil for frying
- Soy sauce for dipping
Instructions
- Prepare the batter: In a mixing bowl, combine the gluten-free flour and water. Mix until you have a smooth batter without lumps.
- Add vegetables: Stir in the mixed vegetables and salt until everything is evenly incorporated.
- Heat oil: In a frying pan over medium heat, add enough oil to coat the bottom.
- Cook the pancakes: Pour a portion of the batter into the pan. Cook for about 3-4 minutes or until the edges are golden brown.
- Flip and finish cooking: Carefully flip the pancake and cook for another 2-3 minutes until fully cooked through.
- Repeat: Continue with the remaining batter, adding more oil as needed.
- Serve: Serve warm with soy sauce for dipping.
Notes
Keep an eye on the pancakes to avoid overcooking. A golden brown color indicates they’re ready to flip.
Find it online: https://www.dishdashkitchen.com/korean-vegetable-pancake-recipe/