KoreanStyle Vegetable Pancakes Smaller Portion
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Ingredients
Instructions
- 1
In a mixing bowl, whisk together the all-purpose flour, cold water, salt, black pepper, garlic powder, onion powder, and ginger powder until you have a smooth batter. Let it rest for 5 minutes.
- 2
Meanwhile, prepare the vegetables. Thinly slice half of the red bell pepper, grate half of the carrot and half of the zucchini, and slice the green onions.
- 3
Add the prepared vegetables to the batter and mix well until all the vegetables are coated.
- 4
Heat a non-stick skillet or frying pan over medium heat and add a thin layer of vegetable oil.
- 5
Drop 30 milliliter portions of the vegetable batter onto the skillet, spreading them gently to form smaller round pancakes. Cook for 2-3 minutes on each side until golden brown and crispy.
- 6
Transfer the cooked pancakes to a paper towel-lined plate to remove any excess oil.
- 7
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and honey (or maple syrup) to make the optional dipping sauce.
- 8
Serve the Korean-style Vegetable Pancakes hot, with the dipping sauce on the side. Sprinkle with sesame seeds for an extra touch of flavor.
Optional Dipping Sauce:
- 1 tablespoon soy sauce
- 1/2 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon honey or maple syrup
- 1/4 teaspoon sesame seeds, for garnish
