Korean Savory Vegetable Pancakes
Ingredients
- 6 green onion tops
- 1 medium yellow onion
- 1 small zucchini
- 2 cups coleslaw mix
- 1 medium red pepper
- 1 cup whole wheat flour or gluten-free blend
- 1 cup chickpea flour
- 2 cups water
- 1 teaspoon garlic powder
- 1 tablespoon minced ginger
Dipping sauce
- 1 tablespoon light soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon toasted sesame seeds
- Sprinkle of crushed red pepper
- Optional sesame oil
Preparation
Mix the flours, water, garlic powder, and ginger to make a thin batter.
Add the vegetables to the batter and toss to coat.
Spoon 1/4 cup of the mixture into a lightly oiled pan over high heat.
Cook for 5 minutes, then flip.
Cook for another 5 minutes or adjust for desired charring.
Dipping sauce
Combine all dipping sauce ingredients in a small bowl.
Tips
Substitute vegetables with options like sweet potato matchsticks, carrots, or yellow squash as desired.
This recipe is flexible and great for using up fridge leftovers.
