Korean Vegetable Pancakes

by Editorial Staff

Summary

Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 2 onions
  • 1 leek
  • 1 large potato (s)
  • 1 large carrot (s)
  • 300 g white cabbage
  • 250 g zucchini
  • salt and pepper
  • 300 grams of flour
  • 50 g cornstarch
  • 2 egg (s)
  • 250 ml of water
  • Oil, for frying
Korean Vegetable Pancakes
Korean Vegetable Pancakes

Instructions

  1. Clean the vegetables and cut into thin strips. Mix well in a bowl with sifted flour and cornstarch, add eggs and water. Mix well again and fry spoon by spoon in a pan in plenty of very hot oil. The vegetable cakes should be about the size of a palm.
  2. When the batter is golden brown, the vegetable cakes can be served hot or cold. Soy sauce tastes good as a simple dip.

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