Korean Vegetable Pancakes
Servings: 4
Ingredients
- 1/4 of a Napa cabbage chopped finely
- 1/4 yellow onion sliced finely then cut pieces in half so they’re not so long
- 1 zucchini julienned
- 1/2 large carrot peeled and julienned
- 4 green onions chopped into 1-inch pieces (both white and green parts)
- 3/4 cup all-purposes flour (you made need a little more depending on the amount of veggies you have after cutting them
- 3/4 cup water or so
- 1/2 teaspoon of salt since you will be dipping them in a salty sauce
- 1/2 teaspoon or more of gochugaru (Korean chili flakes)
- avocado oil (optional)
Instructions
- Avocado oil (small amount for making them crispier; optional)
- In a large bowl, mix all ingredients (except the avocado oil) well to combine. Warm a large nonstick skillet to medium high. Wipe or spray a little avocado oil into the pan (if using).
- Drop large spoonfuls of the batter onto the skillet (leaving a space to get your spatula under them) and spread them out so they’re flatter and level. Cook on each side to brown (a few minutes on each side), then lower temperature to medium and cook a good 5-7 minutes (flipping once) so all the veggies cook inside.
- You can keep them warm in a 325-degree oven or toaster oven as you cook up all of the pancakes before you serve them. Serve with dipping sauce.