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 mins
Cook Time20 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