Korean Corn Pancakes

Korean Corn Pancakes, known as 'Hotteok', are savory, crispy delights made with fresh corn and a blend of vegetables, perfect for a satisfying vegan dinner. These pancakes are not only delicious but also packed with nutrients, making them a wholesome meal option.

Ingredients

• Sweet corn kernels - 200 grams
• All-purpose flour - 100 grams
• Cornstarch - 2 tablespoons
• Water - 150 ml
• Scallions - 2, finely chopped
• Carrot - 1 small, grated
• Garlic - 2 cloves, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - for frying

Steps

1. In a mixing bowl, combine the all-purpose flour, cornstarch, water, salt, and black pepper to form a smooth batter.
2. Add the sweet corn kernels, chopped scallions, grated carrot, and minced garlic to the batter, mixing 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 batter into the skillet, flattening it slightly to form a pancake.
5. Cook for about 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes on the other side.
6. Remove the pancake from the skillet and repeat with the remaining batter, adding more oil as needed.
7. Serve the corn pancakes warm with a dipping sauce of your choice, such as soy sauce mixed with a splash of vinegar.

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 35 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.15 L

Health Benefits

• High in fiber, supporting digestive health.
• Rich in antioxidants from corn and vegetables, promoting overall health.

Tags