Crispy Korean Vegetable Pancakes
Ingredients
Batter
- 1 cup flour (all-purpose)
- 4 tbsp corn starch
- 1 tsp salt
- 1 cup water
- oil for frying
Vegetables
- 1 zucchini
- 1 carrot or 1 small sweet potato
- 1/2 onion
- 2-3 scallions
- 3-4 shiitake mushrooms
- 1 jalapeño
Dipping sauce
- 1 tbsp soy sauce
- 2 tsp rice vinegar
- 1 tsp sweetener
- 2 tsp sesame oil
- 1 tsp gochujang
Preparation
Finely chop the vegetables.
In a bowl, mix the batter ingredients and add the vegetables; mix to combine.
Fry in a pan until crispy on both sides.
Prepare the dipping sauce and serve.
Notes
Use any vegetables you have available in the fridge.
