Korean Vegetable Pancakes

Name: Korean Vegetable Pancakes
Total time: 45 min
Ingredients: 2 cups flour (preferably 1 cup all-purpose plus 1 cup rice flour, or use all-purpose); 2 eggs, lightly beaten; 1 tablespoon good-quality vegetable oil, plus more for frying; 5 scallions (green parts only), cut into 3-inch pieces and sliced lengthwise; 20 chives (preferably Chinese—”garlic”—chives), cut into 2-inch lengths, or 1/4 cup chopped fresh cilantro; 2 carrots, grated; 1 small yellow squash or zucchini, grated

Prevent your screen from going dark

Cook Mode Prevent your screen from going dark

Makes 6 to 8 servings 1x

Time 45 minutes

Units Scale

Ingredients

2 cups flour (preferably 1 cup all-purpose plus 1 cup rice flour, or use all-purpose)
2 eggs, lightly beaten
1 tablespoon good-quality vegetable oil, plus more for frying
5 scallions (green parts only), cut into 3-inch pieces and sliced lengthwise
20 chives (preferably Chinese—”garlic”—chives), cut into 2-inch lengths, or 1/4 cup chopped fresh cilantro
2 carrots, grated
1 small yellow squash or zucchini, grated

Instructions

Mix the flour, eggs, and 1 tablespoon oil with 1 1/2 cups water until a smooth batter is formed. Add the scallions, chives, carrots, and squash and stir to combine.
Heat a large nonstick skillet over medium-high heat and pour in about 1/8 inch oil. When it’s hot, ladle in a quarter of the batter and spread it out evenly into a circle. Turn the heat down to medium and cook until the bottom is browned, about 5 minutes. Then flip and cook for another 5 minutes. Repeat with the remaining batter, adding more oil if necessary.
As the pancakes finish, remove them and, if necessary, drain on paper towels. Cut into small triangles and serve with a soy dipping sauce.

– Recipe from How to Cook Everything Vegetarian

Recipe variations

Crispy Kimchi Pancakes
Spicy: Use kimchi liquid in place of some or all of the water in Step 1. Add about 1 cup chopped kimchi to the batter.

Japanese Vegetable Pancakes (Okonomiyaki)
These large pancakes make a spectacular entrée: Use only 1/2 cup flour and increase the eggs to 6. Use 5 to 6 cups total shredded green cabbage in place of the chives, carrots, and squash. Fry in pan-sized pancakes or smaller-sized. Serve with a chile mayonnaise (mince 1 canned chipotle and a little of its adobo sauce; stir into a cup of mayonnaise and season with salt and pepper).