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Korean Vegetable Pancakes

A crispy and savory dish featuring fresh vegetables like zucchini, carrots, and bell peppers, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Appetizer, Side Dish
Cuisine: Korean
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 cup grated zucchini Squeeze out excess moisture using a kitchen towel.
  • 1 cup grated carrot
  • 1 cup sliced bell pepper Red or yellow for sweetness.
  • 1/2 cup chopped green onions
Batter Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup water Adjust as needed for batter consistency.
  • 1 large egg Can substitute with a flaxseed egg for a vegan option.
  • to taste tsp salt
For Frying
  • as needed tbsp oil Vegetable oil or olive oil works well.

Method
 

Preparation
  1. Grate the zucchini and carrot, squeezing out excess moisture from the zucchini. Slice the bell pepper and chop the green onions.
  2. In a large mixing bowl, combine the grated zucchini, grated carrot, sliced bell pepper, and chopped green onions. Add in the all-purpose flour, water, and salt; mix well until you have a thick batter.
  3. If using an egg, mix it in at this point.
Cooking
  1. Heat a skillet over medium-high heat and add enough oil to cover the bottom.
  2. Scoop about 1/4 cup of the batter into the pan for each pancake. Flatten them gently with a spatula.
  3. Fry for 3-4 minutes on each side until golden brown and crispy.
  4. Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil. Keep them warm in a low oven while you finish frying the remaining batter.
Serving
  1. Enjoy hot with soy sauce or any toppings of your choice.

Notes

Feel free to swap any vegetables as per your liking. Adjust water or flour for ideal batter consistency. Avoid overcrowding the pan while frying.