Korean Vegetable Pancakes Recipe

Name: Korean Vegetable Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PANCAKES:; 1 whole Medium Zucchini; 1 whole Medium Yellow Squash; 2 whole Carrots; 2 bunches Green Onion; 1 cup All-purpose Flour; 1 cup Chickpea Flour (or An Additional 1 Cup All Purpose Flour); 1 teaspoon Garlic Powder; 1 teaspoon Salt; 1/2 teaspoons Pepper; 2 whole Eggs, Beaten; 3/4 cups Water; Vegetable Oil, For Frying; FOR THE DIPPING SAUCE:; 3 Tablespoons Low Sodium Soy Sauce; 2 Tablespoons Rice Vinegar; 1 whole Green Onion, Minced; 1 clove Garlic, Minced

Servings: persons

FOR THE PANCAKES:
1 whole Medium Zucchini
1 whole Medium Yellow Squash
2 whole Carrots
2 bunches Green Onion
1 cup All-purpose Flour
1 cup Chickpea Flour (or An Additional 1 Cup All Purpose Flour)
1 teaspoon Garlic Powder
1 teaspoon Salt
1/2 teaspoons Pepper
2 whole Eggs, Beaten
3/4 cups Water
Vegetable Oil, For Frying
FOR THE DIPPING SAUCE:
3 Tablespoons Low Sodium Soy Sauce
2 Tablespoons Rice Vinegar
1 whole Green Onion, Minced
1 clove Garlic, Minced

1
Cut off the stem ends of the zucchini, squash, and carrots. Don't peel. Use a spoon to scrape out the soft, seedy part of the zucchini and squash.
2
Use a food processor to grate the carrots, squash, and zucchini.
3
Slice off the roots of the green onions and the top 3 inches. Thinly slice. All the vegetables together should total about 7 cups. Add additional vegetables as needed.
4
Add vegetables, flour, chickpea flour, garlic powder, salt, and pepper to a large bowl. Mix until vegetables are covered with flour. Add beaten eggs and water. Mix to combine.
5
Heat a large nonstick skillet over medium heat. Add 1 tablespoon of oil. Let oil heat through. Spread about 3/4 cup veggie mixture as thinly as possible in the pan. Having holes in your pancake is better than having it too thick so don't hold back. Spread it thin.
6
Cook about 5 minutes. Bottom should be well browned. Lift pancake and add another tablespoon of oil to the pan if the pan is dry. Flip pancake. (Don't be scared. They hold together well.) Cook pancake about 3 minutes.
7
To make dipping sauce, mix all ingredients in a small bowl. Serve pancake hot with dipping sauce.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE PANCAKES:, 1 whole Medium Zucchini, 1 whole Medium Yellow Squash, 2 whole Carrots, and more.

Yes, Korean Vegetable Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Korean Vegetable Pancakes

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