Crispy Korean Vegetable Pancakes
Delicious and crispy Korean vegetable pancakes made from fresh vegetables and served with a dipping sauce.
Equipment
- mandoline
- non-stick skillet
- large bowl
- spatula
Ingredients
Vegetables & Mix-ins
- 200 g zucchini
- 80–100 g carrot
- 10–12 g fresh chilies (fingerlong chilies) optional
- 10–12 g onion thinly sliced
- 60–70 g green onion sliced
- 10 g dried shrimp optional
- 20 g Panko breadcrumbs
- 120 ml oil for frying
Pancake batter
- 125 g all-purpose flour
- 30 g potato starch or cornstarch
- 2 g baking powder
- 3 g kosher salt
- 300 ml ice water
Dipping sauce
- 30 ml soy sauce
- 15 ml vinegar either rice wine or white vinegar
- 10 ml water
- 6 g toasted sesame seeds
Instructions
Preparation
- Thinly shred zucchini, carrots, and chilies with a mandoline or knife. Cut onions and green onions into thin slices.
- Place sliced vegetables in a large bowl. If using dried shrimp, finely chop or blend it in a mini food processor, then add to the vegetable mixture in a bowl.
- Sprinkle in flour, potato starch (or cornstarch), baking powder, and salt. Pour in ice-cold water and mix until the vegetables are evenly coated.
- Heat 2 tablespoons of oil in a non-stick or well-seasoned skillet over medium heat. Pour a ladleful of batter into the pan, spreading it thinly and evenly.
- Cook undisturbed for 2-3 minutes until the edges set and the surface looks dry. Flip when golden brown, and cook another 2-3 minutes until both sides are crispy and golden brown.
Notes
Don’t skip the onions and green onions! They add savory depth. Use ice-cold water for a lighter texture. Flip pancakes carefully to prevent breaking.
Nutrition
Serving: 1pancakeCalories: 491kcalCarbohydrates: 46gProtein: 12gFat: 29gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 84mgSodium: 702mgPotassium: 439mgFiber: 4gSugar: 5gVitamin A: 2920IUVitamin C: 45mgCalcium: 113mgIron: 3mg
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