Description
Deliciously crispy Korean pancakes filled with green onions, carrots, and zucchini, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup water
- 1 large egg
- 1 bunch green onions, chopped
- 1 small carrot, julienned
- 1 small zucchini, julienned
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil (for frying)
Instructions
- Prepare your ingredients: Wash and julienne the carrot and zucchini, and chop the green onions.
- Make the batter: In a mixing bowl, combine flour, water, and egg, whisking until smooth.
- Incorporate the veggies: Fold the green onions, carrot, and zucchini into the batter.
- Heat the skillet: Use medium heat and add 2 tablespoons of vegetable oil.
- Cook the pancake: Pour half of the batter into the skillet, cooking for about 3-4 minutes until golden brown.
- Flip and cook again: Carefully flip the pancake and cook for another 3-4 minutes until both sides are crispy.
- Serve and enjoy: Cut into wedges and serve hot with a dipping sauce of soy sauce, vinegar, and sesame seeds.
Notes
You can add seasonal vegetables or cooked seafood for variations.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg