Description
Korean-inspired crispy vegetable pancakes dance with flavor, delivering a perfect blend of crunch and delicate vegetables. Savory sauce complements each golden-brown bite, inviting you to savor this delightful culinary experience that brings Korean street food right to your kitchen.
Ingredients
Scale
Vegetables:
- 2 cups (480 milliliters) shredded napa cabbage
- 1 medium carrot, grated
- 0.5 red bell pepper, julienned
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
Binding Ingredients:
- 2 large eggs, lightly beaten
- 0.33 cup (80 milliliters) all-purpose flour
- 2 tablespoons cornstarch
Seasoning and Cooking:
- Salt, to taste
- Pepper, to taste
- Vegetable oil, for frying
Instructions
- Craft a vibrant batter by combining shredded cabbage, grated carrot, diced bell pepper, and chopped green onions in a spacious mixing bowl. Incorporate minced garlic and grated ginger for aromatic depth.
- Introduce beaten eggs to the vegetable mixture, then gently fold in flour and cornstarch until ingredients are uniformly distributed. Season with salt and pepper to enhance flavor profile.
- Warm a large non-stick skillet over medium-high heat, adding vegetable oil to create a thin, even coating.
- Carefully drop spoonfuls of vegetable mixture onto the heated surface, using a spatula to gently press each portion into thin, uniform pancakes.
- Allow pancakes to sizzle for 3-4 minutes per side, watching for a golden-brown crust and crispy edges. Modulate heat to prevent burning and ensure even cooking.
- Transfer crispy pancakes to a paper towel-lined plate to absorb excess oil, maintaining their delightful crunch.
- Whisk together soy sauce, rice vinegar, sesame oil, and sugar in a small bowl to create a dynamic dipping sauce. Optional: add minced chili and extra ginger for additional kick.
- Plate the warm, crispy vegetable pancakes and serve alongside the zesty dipping sauce for an interactive dining experience.
Notes
- Ensure vegetables are thoroughly drained to prevent soggy pancakes by squeezing out excess moisture with a clean kitchen towel.
- Experiment with alternative flours like chickpea or rice flour for gluten-free options that maintain crispy texture.
- Use high smoke-point oils such as avocado or grapeseed for extra crispiness and healthier frying.
- Chop vegetables uniformly to guarantee even cooking and consistent pancake texture throughout.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Appetizer, Snacks
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 110 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg