Korean-style Vegetable Pancakes

Korean-style Vegetable Pancakes are a deliciously crispy and savory snack loaded with fresh vegetables, perfect for any time of the day. These pancakes are easy to make and offer a delightful combination of flavors and textures that will satisfy your cravings for something hearty yet light.

Ingredients

• All-purpose flour - 100 grams
• Cornstarch - 20 grams
• Water - 150 ml
• Carrot - 1 medium, grated
• Zucchini - 1 small, grated
• Green onion - 2 stalks, chopped
• Spinach - 50 grams, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - for frying

Steps

1. In a large mixing bowl, combine the all-purpose flour, cornstarch, water, salt, and black pepper to create a smooth batter.
2. Add the grated carrot, zucchini, chopped green onion, and chopped spinach to the batter and mix until well combined.
3. Heat a non-stick skillet over medium heat and add a tablespoon of vegetable oil.
4. Once the oil is hot, pour a ladleful of the vegetable batter into the skillet, spreading it out to form a pancake about 10 cm in diameter.
5. Cook for 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes until the other side is also golden and crispy.
6. Repeat the process with the remaining batter, adding more oil as needed.
7. Serve hot with a dipping sauce made from soy sauce, vinegar, and sesame oil.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.15 L

Health Benefits

• Rich in vitamins and minerals from the fresh vegetables.
• Low in cholesterol, making it a heart-healthy snack option.

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