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
Print Recipe
Pin Recipe Instructions
- 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.
- 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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