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Korean vegetable pancakes

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Ingredients for 3 servings:

  • 2 onions
  • 1 stalk(s) leek
  • 1 large potato(s)
  • 1 large carrot(s)
  • 300 g white cabbage
  • 250 g zucchini
  • salt and pepper
  • 300 g flour
  • 50 g cornstarch
  • 2 eggs
  • 250 ml water
  • Oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the vegetables and cut them into thin strips. Mix them well in a bowl with sifted flour and cornstarch, then add the eggs and water. Mix well again and fry spoonfuls at a time in a pan with plenty of very hot oil. The vegetable cakes should be about the size of your palm. When the batter is golden brown, they can be served hot or cold. Soy sauce makes a simple dip.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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