Vegetable Pancakes

These Korean Vegetable Pancakes are a delightful midnight snack, bursting with fresh veggies and umami flavor. Crispy on the outside and tender on the inside, they are perfect for satisfying those late-night cravings.

Ingredients

• Zucchini - 100 grams, grated
• Carrot - 50 grams, grated
• Green onion - 2 stalks, finely chopped
• Mushrooms (shiitake or any preferred) - 50 grams, finely chopped
• All-purpose flour - 100 grams
• Cornstarch - 2 tablespoons
• Water - 150 milliliters
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - for frying

Steps

1. In a large bowl, combine grated zucchini, grated carrot, chopped green onion, and chopped mushrooms.
2. In another bowl, mix together all-purpose flour, cornstarch, salt, and black pepper.
3. Add the dry mixture to the vegetables and pour in the water, soy sauce, and sesame oil. Stir until well combined.
4. Heat a non-stick skillet over medium heat and add a tablespoon of vegetable oil.
5. Pour a ladleful of the batter into the skillet, spreading it out to form a pancake about 1 cm thick.
6. Cook for 3-4 minutes until the edges are golden brown, then flip and cook for another 3-4 minutes on the other side.
7. Repeat with the remaining batter, adding more oil as needed.
8. Serve hot with additional soy sauce or a dipping sauce of your choice.

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 35 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.15 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories, making it a great snack option.

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