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🍽️ Crispy Korean Vegetable Pancakes

245 kcal · 30 min · 4 servings

Ingredients

• Carrots 1 pc.
• Leek 0.5 pc.
• Zucchini 0.5 pc.
• Onions, red 1 pc.
• Wheat flour, Type 405 100 g
• Cornstarch 2 tbsp
• Baking powder 2 tsp
• Salt 1 tsp
• Turmeric, ground 1 tsp
• Sparkling water 150 ml
• Oil 4 tbsp
• Soy sauce 3 tbsp

Instructions

1. 1. Peel the carrot.
2. 2. Cut the carrot in half lengthwise.
3. 3. Cut the carrot halves into thin strips.
4. 4. Cut the leek into coarse pieces.
5. 5. Cut the leek pieces into fine strips.
6. 6. Rinse the leek strips in a sieve under running water.
7. 7. Let the leek drain.
8. 8. Wash the zucchini.
9. 9. Cut the zucchini into thin batons.
10. 10. Cut the onion in half.
11. 11. Peel off the onion layers.
12. 12. Cut the onion into fine strips.
13. 13. Add flour, cornstarch, baking powder, salt, and turmeric to a bowl.
14. 14. Mix the dry ingredients with water to form a smooth batter.
15. 15. Add the prepared vegetables to the batter.
16. 16. Mix the vegetables thoroughly with the batter.
17. 17. Heat 2 tablespoons of oil in a pan over high heat.
18. 18. Pour about one ladle of batter into the hot pan.
19. 19. Spread the batter into a flat pancake.
20. 20. Fry the pancake for about 2 minutes until golden brown.
21. 21. Flip the pancake.
22. 22. Fry the other side for another 2 minutes as well.
23. 23. Fry the remaining batter in equal portions to make more pancakes.
24. 24. Cut the finished pancakes into pieces as you like.
25. 25. Serve the pancakes with soy sauce.

Nutrition per serving

• kcal: 245
• Protein: 4 g · Fett/Fat: 12 g · Carbs: 32 g