Description
Delightful Korean pancakes made with green onions, carrots, and zucchini, offering a crispy yet tender texture with a perfect umami flavor.
Ingredients
Scale
- 1 cup All-Purpose Flour
- 1 cup Water
- 1 large Egg
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 cup Green Onions (Scallions)
- 1 medium Carrot
- 1 medium Zucchini
- 2 tablespoons Vegetable Oil
Instructions
- Prepare the vegetables: Clean the green onions, carrots, and zucchini. Slice the green onions finely, julienne the carrot, and grate the zucchini.
- Mix the batter: In a large bowl, whisk together flour, water, egg, salt, and pepper until smooth.
- Incorporate the veggies: Fold in the green onions, carrots, and zucchini until evenly coated.
- Heat the skillet: On medium heat, add one tablespoon of vegetable oil to a non-stick skillet.
- Cook the pancakes: Pour half of the batter into the skillet, forming a 1/2-inch thick pancake. Cook for 3-4 minutes until edges are crispy.
- Flip and finish: Carefully flip and cook for another 3 minutes until golden brown. Repeat for remaining batter.
Notes
Use fresh produce for the best flavor and texture. Can be stored in the fridge for up to three days or frozen for a month.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 0g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg