I recently experimented with a Korean recipe that turned out to be a delicious and healthy snack. These Korean vegetable pancakes are perfect for an afternoon hunger and are quite effortless to make. Here’s what you’ll need:
Korean Vegetable Pancake Recipe
Ingredients:
- 1 cup of All-Purpose Flour
- 3/4 cup of Water
- 1/2 tsp of Salt
- 1/2 tsp of Baking Powder
- 1/2 tsp of Sugar
- 2 cups of Assorted Vegetables (carrots, zucchini, cabbage, green onions, etc.), chopped
- 1 Egg, beaten
- 2-3 tbsp of Oil
Instructions:
- In a large mixing bowl, combine flour, salt, baking powder, and sugar. Gradually add water while whisking, to make a smooth batter.
- Heat oil in a non-stick pan over medium-high heat.
- Add vegetables to the batter and mix well.
- Using a ladle, pour the batter mixture into the pan and spread it evenly.
- Cook for 2-3 minutes on each side or until it turns golden brown in color.
- Take it out from the pan and place it on a paper towel to remove excess oil. Repeat with the remaining batter and vegetables.
- Enjoy the Korean vegetable pancakes with a dipping sauce of your choice.
These pancakes were incredibly flavorful, and the vegetables added to their nutritional value, making it a perfect snack for my kids. I used a mix of carrots, zucchini, cabbage, and green onions, but you can customize it to your liking. You could even throw in some protein if you want to make it a full meal.
I was pleasantly surprised with how easy the recipe was, and once you have the batter ready, it takes less than 10 minutes to cook a pancake. My kids loved dipping them in a sweet chili sauce, but you could try any sauce you like.
If you want to try something healthy and different, give these Korean vegetable pancakes a shot. They are a perfect snack for any occasion, and their unique flavor will be a hit with your friends and family. Make sure to let me know how they turn out for you!
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