Happy Wednesday guys!
How is life treating you? I feel like the last bit of summer is competing its existence with fall these days. It’s pretty cool in the morning and evening but still pretty warm to get away with wearing short sleeve shirts.
You guys know by now I L.O.V.E. summer but fall is my hubby’s favorite season and I’m learning to like it little better 😉
Today, I have a perfect appetizer recipe that can also be served as light meal. It makes wonderful snacks for tall glass of cold beer, if you ask me!
I posted Korean seafood pancake recipe a while ago. Remember this?
This yummy pancake is wonderfully different from your regular ordinary pancake. They are NOT sweet but savory. It’s packed with delicious vegetable like onion, carrot, green onion, and seafood mix!
Savory seafood pancake is one of the very loved dishes in Korea and I thought I’d make vegetarian version of it so more people can enjoy! Plus, not many people just have seafood mix hanging around in their freezer. You can make this with pretty much any veggies you have in your fridge. Please feel free to experiment with this recipe.
I used green onion, onion, carrot, and zucchini. You can also use grated/shredded potato, squash, and/or bell pepper. If you really like spicy stuff, feel free to chop up some jalapeñoes 😉
Once you chop up all the veggies, time to make the batter.
I used Korean Pancake mix this time. They were on sale when I went grocery shopping and it was too good of a deal to pass. Usually I make my own batter using all purpose flour. The pancake mix seems fancy and all but it’s nothing more than a seasoned flour mix.
To prove this point, I took a picture of the pancake mix ingredients.
Then you mix the batter with your chopped up veggies!
It’s time to heat up your non-stick skillet with some grapeseed oil and fry this glorious veggie pancake! If you don’t have grapeseed oil, feel free to use vegetable oil. I use grapeseed oil because it has higher smoking point so it produce more crunchy texture.
I pan-fry my pancake on medium heat and the same rule apply for flipping this pancake. Once the golden crust form on the edge of the pancake, you know it’s time to flip! Cook this yumminess for another couple more minutes and you have yourself an amazing appetizer that is highly addicting!
If you have some veggies in your fridge that have seen the better days, give this recipe a try 😉
Happy eating, my friends!
Vegetarian Korean Pancake
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Category: Appetizer
- 6 green onions, sliced diagonally
- 1/2 large onion, thinly sliced
- 2 small carrots, cut into match sticks
- 1 small zucchini, cut into match sticks
- 1/2 cup Korean pancake mix (or 1/2 cup all purpose flour, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 teaspoon sugar, 1/2 teaspoon salt)
- 1 egg
- 1/2 cup water
- 1 teaspoon salt
- 3 tablespoons grape seed oil
- In a large bowl, add all the vegetable (green onion, onion, carrot, zucchini)
- In a small bowl, Mix together egg, Korean pancake mix, water, and salt. Once everything is well mixed, pour the mixture over vegetable.
- Mix until everything is incorporated.
- In a medium size pan, heat about 1 tablespoon of oil in medium heat.
- Add 1/3 of the pancake mixture to the pan and flatten them using a spoon.
- Cook until the edge of the pancake is golden brown, about 3 minutes.
- Using a spatula, carefully flip over the pancake. Cook for additional 2-3 minutes.
- Repeat until all the pancake mixtures is gone.
- Serve hot with sauce.