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–+ servings
Korean Vegetable Pancakes

Crispy Korean Vegetable Pancakes That Dazzle Your Taste Buds

Delight in these crispy Korean Vegetable Pancakes, a vibrant and customizable dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 pancakes
Course: Appetizers
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Substitute with gluten-free flour if desired
  • 2 tablespoons Corn Starch Can substitute with potato starch or tapioca starch
  • 1 teaspoon Baking Powder Ensure it's fresh for best results
  • 1 pinch Salt Black salt adds a unique flavor
  • 1 teaspoon Turmeric Powder Optional for added color
  • ¾ cup Room Temperature Water Add more if the batter is too thick
For the Vegetables
  • 2 cups Vegetables of Choice e.g., zucchini, sweet potato, carrots, onions, scallions
For Frying
  • 2 tablespoons Neutral Oil e.g., vegetable or canola oil
For the Dipping Sauce
  • 2 tablespoons Soy Sauce Adjust to taste
  • 2 tablespoons Water Used for sauce consistency
  • 1 tablespoon Vinegar e.g., rice vinegar for mild flavor
  • 1 teaspoon Sugar Substitute with honey for natural sweetness
  • 1 teaspoon Sesame Oil A little goes a long way
  • 1 tablespoon Sesame Seeds Toast for extra flavor

Equipment

  • non-stick skillet
  • Mixing bowl
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine all-purpose flour, cornstarch, baking powder, and a pinch of salt. Whisk until well blended.
  2. Gradually add room-temperature water to the dry ingredients while stirring continuously until you achieve a thick, smooth batter.
  3. Chop your choice of vegetables into thin strips and fold them into the batter until fully coated.
  4. Heat a non-stick skillet over medium-high heat and add enough oil to coat the bottom.
  5. Pour a ladleful of batter into the skillet, spreading it into a thin layer. Cook for about 4-5 minutes or until golden brown.
  6. Carefully flip the pancake and fry for another 3-4 minutes until golden and crispy.
  7. Remove and place on a paper towel-lined plate. Repeat with remaining batter.
  8. Slice into bite-sized pieces and serve warm with a dipping sauce.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 300mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 10IUVitamin C: 10mgCalcium: 2mgIron: 6mg

Notes

These pancakes are best enjoyed fresh, but can be refrigerated or frozen for later enjoyment.

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