Korean Veggie Pancakes are a crispy, savory, and satisfying dish that’s packed with fresh vegetables and easy to prepare. The combination of grated zucchini, carrots, and bell peppers gives these pancakes a burst of flavor and color, while the golden-brown crispy edges provide a perfect contrast to the soft, veggie-filled interior. Whether you’re serving them as a side dish, snack, or light meal, these pancakes are sure to impress with their vibrant taste and texture. Plus, they’re versatile and can be paired with soy sauce or a spicy dipping sauce for added zing!
Ingredients
-
1 cup all-purpose flour
-
1 cup water
-
1 large egg
-
1 cup grated zucchini
-
1 cup grated carrots
-
½ cup chopped green onions
-
½ cup bell pepper, finely chopped
-
1 teaspoon salt
-
½ teaspoon black pepper
-
Vegetable oil for frying
Optional: Soy sauce or spicy dipping sauce for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Make the Batter: In a large bowl, whisk together the flour, water, and egg until well combined.
-
Add Vegetables: Stir in the grated zucchini, grated carrots, chopped green onions, finely chopped bell pepper, salt, and black pepper. Mix until all ingredients are well incorporated.
-
Heat Oil: Heat a non-stick skillet over medium heat and add a couple of tablespoons of vegetable oil. Allow it to heat up.
-
Pour Batter: Use a ladle to pour a portion of the batter into the hot skillet, spreading it out to form a circle about ¼ inch thick.
-
Cook the Pancakes: Let the pancake cook for 3-4 minutes until the bottom is golden brown. Carefully flip it over and cook for another 3-4 minutes on the other side.
-
Repeat: Continue this process until all the batter is used, adding more oil to the skillet as needed.
-
Drain: Place the cooked pancakes on paper towels to drain any excess oil.
-
Serve Warm: Serve the pancakes warm with soy sauce or your favorite dipping sauce on the side.
Servings and Timing
-
Servings: 4 servings
-
Prep Time: 15 minutes
-
Cook Time: 20 minutes
-
Total Time: 22 minutes
Variations
-
Spicy Kick: Add a pinch of red pepper flakes or finely chopped chili peppers to the batter for a spicier version.
-
Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose flour to make the pancakes gluten-free.
-
Herb Infusion: Add some fresh herbs like cilantro or parsley to the batter for added flavor.
-
Meat Option: For a heartier version, you can add small pieces of cooked chicken or ground pork to the batter.
Storage/Reheating
-
Storage: Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days.
-
Reheating: Reheat the pancakes in a skillet over medium heat for a few minutes on each side, or in the oven at 350°F (175°C) for 5-10 minutes until heated through.
FAQs
1. Can I use other vegetables in this recipe?
Yes, you can substitute the zucchini, carrots, and bell pepper with other vegetables like mushrooms, spinach, or sweet potatoes for different textures and flavors.
2. Can I make these pancakes ahead of time?
You can prepare the batter ahead of time and store it in the fridge for up to 24 hours. Just cook the pancakes when you’re ready to serve.
3. Can I make these pancakes vegan?
Yes, substitute the egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) and use a plant-based flour, like chickpea or rice flour, to make this recipe vegan.
4. What type of oil should I use for frying?
Vegetable oil works well for frying, but you can also use other oils like sesame oil for extra flavor, or canola oil for a neutral taste.
5. Can I bake these pancakes instead of frying them?
You can bake them in the oven at 400°F (200°C) for 10-15 minutes, flipping halfway through, but they won’t be as crispy as when fried.
6. How do I keep the pancakes crispy?
To maintain the crispiness, make sure to drain the pancakes well on paper towels after frying and serve them immediately.
7. Can I use frozen vegetables instead of fresh ones?
While fresh vegetables yield the best texture, you can use frozen vegetables. Just make sure to thaw and drain them thoroughly before adding them to the batter.
8. Can I use a different type of flour?
You can experiment with different flours, such as rice flour, almond flour, or chickpea flour, for a unique flavor or gluten-free version.
9. How do I make these pancakes thicker?
To make thicker pancakes, simply use less water in the batter, or you can add a little more flour.
10. What can I serve these pancakes with?
These pancakes are delicious on their own or paired with dipping sauces such as soy sauce, spicy mayo, or garlic aioli.
Conclusion
Korean Veggie Pancakes are a quick, easy, and delicious dish that combines savory vegetables and crispy edges, making them perfect for any occasion. Whether you’re serving them as a light meal or snack, these pancakes are sure to be a hit. With the option to customize the vegetables and dip them in your favorite sauce, this recipe is both versatile and mouthwatering!
Print
Korean Veggie Pancakes: An Incredible Ultimate Recipe
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
These Korean Veggie Pancakes are the perfect blend of savory vegetables and crispy texture. Made with zucchini, carrots, green onions, and bell peppers, these pancakes are easy to make and served with a soy or spicy dipping sauce for an incredible flavor.
Ingredients
1 cup all-purpose flour
1 cup water
1 large egg
1 cup grated zucchini
1 cup grated carrots
½ cup chopped green onions
½ cup bell pepper, finely chopped
1 teaspoon salt
½ teaspoon black pepper
Vegetable oil for frying
Optional: Soy sauce or spicy dipping sauce for serving
Instructions
Make the Batter: In a large bowl, whisk together the flour, water, and egg until smooth and well combined.
Add Vegetables: Stir in the grated zucchini, carrots, chopped green onions, bell pepper, salt, and black pepper. Mix everything thoroughly.
Heat Oil: Heat a non-stick skillet over medium heat and add 2 tablespoons of vegetable oil.
Cook Pancakes: Pour a portion of the batter into the hot skillet, using a ladle to spread it into a circle about 1/4 inch thick. Cook for 3-4 minutes until the bottom is golden brown. Flip and cook for another 3-4 minutes until both sides are crispy.
Repeat: Continue cooking the remaining batter, adding more oil to the skillet as needed.
Drain: Once cooked, place the pancakes on paper towels to drain excess oil.
Serve: Serve warm with soy sauce or your favorite dipping sauce.
Notes
For extra flavor, you can add a dash of sesame oil to the batter.
If you prefer a gluten-free version, you can use a gluten-free flour blend instead of all-purpose flour.
These pancakes are best served immediately, but leftovers can be stored in the fridge for 1-2 days and reheated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
