These Korean-style Vegetable Pancakes are super satisfying, healthy, and delicious. They are simple and easy to make and perfect for any meal of the day!
4Green Onions, sliced in half lengthways, cut into 5 cm long
A few Jalapenos (optional)
1tspChili Flakes
Dipping Sauce
2tbspLight Soy Sauce
1tbspRice Vinegar
1tspSesame Oil
1tspToasted Sesame Seeds
1/2tspSugar
Instructions
Prepare the dipping sauce. In a small bowl, combine Light Soy Sauce, Rice Vinegar, Sesame Oil, Toasted Sesame Seeds, and Sugar. Set aside.
Prepare the pancake batter. In a large mixing bowl, mix All-purpose Flour, Cornstarch, Baking Powder, and Sea Salt. Add in the Egg, then gradully add in the cold Water and mix well until you get a smooth batter.
Add in the mixed Vegetables (Zucchini, Carrots , Onions, Red Bell Pepper), Green Onions, Jalapenos, and Chili Flakes. Mix to combine well.
In a non-stick frying pan, add some Vegetable Oil, on medium-high heat. Scoop 1/4 cupfuls of the batter mixture into the pan. Spread out a little bit. Cook for 2-3 minutes on each side, or until golden and the batter is cooked through. Fry them in batches.
Drain on paper towel. Repeat the same procedure with the rest of the batter and finish making a few more pancakes.
Transfer to serving plate and serve warm with the pre-made Dipping Sauce. Enjoy!