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
