Grandpa’s Korean Vegetable Pancakes
35Min
4Servings
210Cal
MediumLevel
Kid friendly
Ingredients
Ingredients
zucchini (grated)
1 piece
carrot (grated)
1 piece
onion (chopped)
1 piece
green onion (chopped)
3 piece
all-purpose flour
120 g
water
120 ml
egg
1 piece
salt
3 g
sunflower oil
30 ml
Instructions
1
Prepare vegetables
Grate zucchini and carrot, finely chop onion and green onions.
10 min
2
Make batter
In a bowl combine flour, water, egg, salt and all prepared vegetables. Mix until smooth batter forms.
5 min
3
Fry pancakes
Heat oil in a pan, spoon batter into pan and fry 3–4 minutes per side until golden brown.
20 mintimer 4 min
Original recipe
Storage
Fridge: 2 days
Reheat: Pan or microwave 1-2 minutes
Best eaten fresh. Reheat in a dry pan to restore crispiness.
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