Description
These crispy Korean-style vegetable pancakes are a delicious and easy-to-make appetizer or snack. Made with a simple batter of all-purpose flour and cornstarch, combined with julienned carrots, zucchini, green onions, and cabbage, they are pan-fried until golden brown. Served warm with a tangy and slightly spicy soy-based dipping sauce, these pancakes offer a delightful crunch and savory flavor perfect for any occasion.
Ingredients
Scale
Pancakes
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 3/4 cup cold water (adjust as needed)
- 1/2 cup julienned carrots
- 1/2 cup julienned zucchini
- 1/2 cup thinly sliced green onions
- 1/2 cup shredded cabbage
- Neutral oil for frying (such as vegetable or canola oil)
Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/2 tsp red pepper flakes (optional)
- 1/2 tsp toasted sesame seeds
Instructions
- Prepare the batter: In a bowl, combine the all-purpose flour, cornstarch, salt, ground black pepper, and garlic powder. Gradually add the cold water while whisking until the batter is smooth and free of lumps.
- Add the vegetables: Gently fold in the julienned carrots, zucchini, sliced green onions, and shredded cabbage into the batter to combine evenly.
- Heat the pan: Place a non-stick skillet over medium-high heat and add about a tablespoon of neutral oil, allowing it to heat up properly.
- Cook the pancakes: Spoon the vegetable batter into the skillet, spreading it out evenly into a thin layer to form a pancake. Fry for 3 to 4 minutes on each side until the pancake is golden brown and crispy.
- Drain excess oil: Once cooked, transfer the pancakes to a paper towel-lined plate to absorb any excess oil. Repeat the frying process with the remaining batter, adding oil to the skillet as needed.
- Make the dipping sauce: In a small bowl, mix together soy sauce, rice vinegar, sesame oil, sugar, red pepper flakes (if using), and toasted sesame seeds until combined.
- Serve: Slice the pancakes into wedges and serve warm alongside the prepared dipping sauce for a flavorful accompaniment.
Notes
- Adjust the amount of water in the batter as needed to achieve a pourable but not too thin consistency.
- You can substitute or add other vegetables like mushrooms or bell peppers according to preference.
- Use a neutral oil with a high smoke point for frying to ensure crispiness.
- For a spicier sauce, increase the amount of red pepper flakes or add a dash of chili paste.
- Serve immediately to enjoy the pancakes at their crispiest texture.
