Monday, 28 September 2009

Korean Vegetable Pancakes

I've had these - or similar - in restaurants a number of times. They're very easy to make, as it turns out, and you can really put in whatever vegetables you like. Leftovers, even, I would think. They also often contain bits of fish or other seafood. I do think it's important to try and keep your vegetables and other additions a bit on the dry side, as otherwise the pancakes will not be crisp. Also, get them thin or they won't cook through. I did not entirely succeed in doing either of those things, so mine were on the soft side. We agreed they were very tasty though, and we will definitely make them again.

4 to 6 servings
30 minutes prep time

Korean Vegetable Pancakes
Make the Pancakes:
1 medium zucchini
1 medium carrot
3 to 5 green onions
2 cups all-purpose flour (I used half Red Fife and half soft whole wheat flour)
2 extra-large eggs
2 cups water
1 tablespoon vegetable oil
vegetable oil to fry

Wash and grate the zucchini, and squeeze out as much liquid from it as you can. Peel and grate the carrot, and wash, trim and chop the green onions. Set the vegetables aside.

In a large mixing bowl, whisk together the flour, eggs, water and tablespoon of oil. Fold in the vegetables.

Heat a tablespoon or so of oil in a large skillet over medium-high heat. Ladle in about 1 cup of the batter, and spread it out as thinly as you can. (If the batter is too thick, add a little more water to the remaining batter.) Cook the pancake for 2 or 3 minutes, until the top starts to look dry, and the bottom of the pancake is crisp and browned in spots. Flip the pancake over and cook for a further 2 or 3 minutes. Remove from the pan and cook the remaining batter in the same way, adding more oil to the pan as needed.

Cut the cooked pancakes into wedges and serve with the dipping sauce.

Make the Sauce:
1 teaspoon sugar
1 tablespoon rice vinegar
2 tablespoons tamari or soy sauce

Stir or shake together until the sugar dissolves, and pass with the pancakes.




Last year at this time I made Hot & Sour Greens, and also we made Crabapple Jelly and Definitely Applesauce.

2 comments:

Sophie said...

MMMMMMMMM,...these veggies pancakes look marvelous!!

I also love the dipping sauce!

Joanne said...

I have been seriously craving soy sauce lately, so this dipping sauce looks great! Also really like the idea for the pancakes. Kind of like mini frittatas!