Crispy Korean Vegetable Pancakes
Delightfully crispy Korean vegetable pancakes perfect as a snack or appetizer, filled with vibrant mixed vegetables and served with soy sauce for dipping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Scale
- 1 cup of rice flour
- 1 cup of water
- 1 cup of mixed vegetables (e.g., zucchini, carrots, onions, and green onions)
- Salt to taste
- Oil for frying
- Soy sauce for dipping
Instructions
- In a mixing bowl, combine rice flour and water until smooth.
- Add the mixed vegetables and salt, and stir well.
- Heat oil in a non-stick skillet over medium heat.
- Pour a ladle of the batter into the skillet and spread it out evenly.
- Cook for 2-3 minutes on each side, or until golden and crispy.
- Repeat with the remaining batter.
- Serve warm with soy sauce for dipping.
Notes
Best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Reheat in a toaster oven to restore crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://sugarmary.shop/crispy-korean-vegetable-pancakes/