Korean Vegetable Pancakes Recipe! Zucchini Pancakes #vegan #recipe #howto

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients while cornstarch can create a lighter texture.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers heart-healthy fats, while canola oil is often more affordable.

egg

🥗Healthier: flax egg

💰Cheaper: aquafaba

Flax egg is a vegan option, while aquafaba is made from chickpeas and is cost-effective.

Wash and julienne the zucchini, carrot, and jalapeno.

Chop green onions into pieces about an inch long.

In a large mixing bowl, combine 1 cup of zucchini, 1/2 cup of yellow onion, 1/2 cup of green onions, and 1/2 cup of carrots and jalapeno to make a total of 2.5 cups of vegetables.

Add 3/4 cup of all-purpose flour, 1 teaspoon of black pepper, 1 teaspoon of salt, and 1/2 teaspoon of red chili flakes to the vegetables and mix to coat them with flour.

Gradually add 3/4 cup of water to the mixture, stirring to create a thicker batter.

Let the mixture sit for about 10 minutes to hydrate the flour.

Heat a 10-inch skillet over medium heat and add 1 tablespoon of oil.

Spoon half of the batter into the skillet and flatten it into a round pancake shape.

Cover the skillet with a lid to steam the pancake for 30 to 60 seconds.

Check the bottom for doneness, then flip the pancake and add more oil if needed.

Cook until the second side is golden brown, then transfer to a wire rack to cool and retain crispiness.

Cut the pancake into eight slices and serve with dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens