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Korean Vegetable Pancakes

Golden brown savory pancakes loaded with crunchy veggies, perfect for dipping!
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course, Snack
Cuisine Asian
Servings 6 pancakes

Ingredients
  

  • 1 1/2 cups zucchini (about 1 medium zucchini) cut into matchsticks
  • 2 cups carrots cut into matchsticks
  • 1 medium onion thinly sliced
  • 1/2 cup scallions diced
  • 1 jalapeño pepper thinly sliced
  • 1 1/2 cups all-purpose or gluten free flour
  • 1/4 cup cornstarch
  • 3/4 cup vegetable oil
  • 2 tsp. baking powder
  • 1 1/2 tsp. salt
  • 1 3/4 cups cold water

Instructions
 

  • Prepare the vegetables: slice the zucchini and carrots into matchsticks. Slice the onion into thin slices. Dice the green onions. Slice the jalapeño pepper into thin slices.
  • Make the Korean vegetable pancakes batter: In a large bowl, combine the flour, cornstarch, baking powder and salt. Slowly pour in the water, stirring.
  • Add the vegetables to the batter and stir to coat.
  • Heat 2 Tbsp. of vegetable oil over medium-high heat in a 10 inch non-stick pan. Pour 1 1/2 cups of pancake batter into the pan. Wait until bubbles form on the surface and the edges begin to curl up, about 3-4 minutes.
  • Flip the pancake. Cook 2-3 more minutes, until both sides are golden brown. Remove cooked pancakes onto a wire rack. Serve with ponzu dipping sauce.
Keyword appetizers, dairy free, vegan, vegetarian
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