Crispy Korean Vegetable Pancake Recipe: A Simple Guide to Deliciousness
A simple guide to making delicious crispy Korean vegetable pancakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup water
- 1/2 teaspoon salt
- 1 cup mixed vegetables (carrots, zucchini, green onions)
- 2 tablespoons vegetable oil
Instructions
- In a bowl, mix the flour, water, and salt until smooth.
- Add the mixed vegetables to the batter and stir to combine.
- Heat oil in a non-stick skillet over medium heat.
- Pour a ladle of the batter into the skillet, spreading it out evenly.
- Cook for 3-4 minutes on each side until golden brown and crispy.
- Repeat with the remaining batter.
- Serve hot with dipping sauce.
Notes
- Feel free to customize the vegetables based on your preference.
- For a spicier version, add chopped chili peppers to the batter.
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Crispy Korean Vegetable Pancake Recipe