Korean Veggie Pancakes

Korean Veggie Pancakes
  • 1 cup all purpose flour  
  • 1 egg (optional)
  • ¾ cup water, add more water if you'd like lighter pancakes
  • 1 teaspoon seasoned salt 
  • 1 carrot, julienned or shredded
  • ½ a large potato, cut very thinly, or used thawed hash browns
  • ½ red pepper, seeded and sliced julienne, cut in 2-inch sections.
  • 1 zucchini, sliced julienne, cut in 2-inch sections
  • 3 small stalks bunches green onions cut in half-inch sections
  • Dash of pepper
  • Pompeian Smooth Extra Virgin Olive Oil
  • Sesame seeds to add to ponzu 
  • Sauce: Ponzu
  1. Prep veggies first. Slice them into thin, 2-inch strips and set aside.
  2. Next, in a large bowl, mix the flour, water, egg, and salt. After that, add the potatoes you can also use thawed hash browns.
  3. Once that’s done, mix all the veggies you prepared into the batter. If you think the batter is a tad too thick, just add a little more water and mix well.
  4. In a square pan, add Pompeian Smooth Extra Virgin Olive Oil and allow to heat. Add a thin layer of batter and brown on both sides.

Author: Easy Toddler Meals

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