Korean Vegetable Pancake

Korean Vegetable Pancake, known as 'Jeon', is a savory and crispy dish that combines a colorful array of vegetables in a light batter. Perfect as a snack or appetizer, these pancakes are deliciously versatile and can be enjoyed with a soy dipping sauce.

Ingredients

• All-purpose flour - 100 grams
• Water - 150 milliliters
• Egg - 1 large
• Carrot - 50 grams, grated
• Zucchini - 50 grams, grated
• Green onion - 2 stalks, chopped
• Bell pepper - 50 grams, diced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - for frying

Steps

1. In a mixing bowl, combine the all-purpose flour, water, and egg to create a smooth batter.
2. Add the grated carrot, zucchini, chopped green onion, diced bell pepper, salt, and black pepper 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 into a round shape.
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 place it on a paper towel to absorb excess oil. Repeat with the remaining batter, adding more oil as needed.
7. Cut the pancakes into wedges and serve warm with a soy dipping sauce.

Nutrition

• Calories: 220
• Protein: 6 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 70 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.15 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Contains protein from the egg, aiding in muscle repair and growth.

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