Vegetable Pancakes - Korean style
Korean pancakes are almost like fritters. Plenty of shredded veggies held together with simple batter. Use any veggies of choice. Batter can be gluten-free. Add herbs and spices and you have an easy meal at hand which can be put together very quickly with readymade julienne veggies.
Prep Time10 minutes mins
Cook Time20 minutes mins
Course: Appetizer
Cuisine: Asian
Servings: 8 pancakes
Dipping sauce -
- 2 tbsps Sriracha sauce
- 1 tbsp Rice vinegar
- 1 tbsp Soy sauce
- 1 tsp Sesame seeds
Veggie mixture -
- 2 cups Julienne Carrots
- 2 cups Broccoli slaw shredded broccoli stalks
- 2 cups Potato shredded if using frozen thawed and towel dried
- 1 Onion sliced
- 3 pods Garlic sliced
- 1 Habanero sliced
- Salt
Batter mixture -
- 1/2 cup Brown rice flour
- 1/2 cup Corn flour
- 1/2 cup Oat flour gluten-free
- 2 tbsps Nutritional yeast
- 1 tsp Baking soda
- Salt
- Oil to pan-fry
Bowl 1 - Mix all the ingredients for dipping sauce in a bowl and set aside
Bowl 2 - Mix all the ingredients under veggie mixture and set aside
Bowl 3 - Mix the batter ingredients with tablespoons of water until a pouring but thick batter is prepared
Put a cast iron pan on heat and spread a teaspoon of oil
Bowl 4 - Add 4 tablespoons of the veggie mix and add 2 tablespoons of the batter, mix to combine, pour into 1 large pancake on to prepared cast iron pan
Drizzle some oil
Turn over and fry both sides until pancake is nice and crispy
Serve with dipping sauce