Crispy Veggie Pancakes: Healthy, Quick, and Irresistibly Delicious!

Crispy on the outside, tender on the inside, veggie pancakes (야채전) are a delightful way to transform simple vegetables into a savory treat. This Korean-inspired dish brings together the natural sweetness of carrots, zucchini, and onions with a perfectly seasoned batter. Paired with a tangy, spicy dipping sauce, it’s an irresistible snack or side dish that’s sure to become a staple in your kitchen.

Veggie pancakes are a beloved comfort food in Korea, often enjoyed during family gatherings or as a popular street food. The beauty of this dish lies in its simplicity—humble ingredients like zucchini, carrot, and spring onion come together to create a dish bursting with flavor and texture. Did you know that zucchini is an excellent source of vitamins A and C, while carrots are rich in beta-carotene? This recipe doesn’t just taste amazing; it’s a nutritious way to eat more vegetables. For best results, use the freshest vegetables you can find—look for firm zucchini and brightly colored carrots. Whether served as an appetizer or alongside rice, these pancakes are perfect for any occasion.













Recipe Details: Crispy Veggie Pancakes

Serving Size: 4


Ingredients:
For the Pancake Batter:

  • 1½ cups plain flour (plain flour/all-purpose flour)
  • 2 tbsp cornstarch (cornflour)
  • ½ tsp baking powder
  • ½ tsp garlic powder
  • 1 tsp salt
  • 1½ cups water
  • 3 large eggs

For the Vegetables:

  • 1 zucchini, julienned
  • 1 carrot, julienned
  • 80 g (about 3 oz) spring onion, cut into 5 cm (2-inch) lengths
  • 1 onion, thinly sliced

For the Dipping Sauce:

  • Soy sauce
  • Vinegar
  • Gochugaru (Korean red chili flakes)
  • A pinch of sugar


Instructions:

  1. Prepare the Batter: In a large bowl, whisk together flour, cornstarch, baking powder, garlic powder, and salt. Gradually add water and mix until smooth. Beat in the eggs.
  2. Add the Vegetables: Fold in the julienned zucchini, carrot, spring onions, and sliced onion until evenly coated.
  3. Cook the Pancakes: Heat a non-stick pan over medium heat and lightly oil it. Pour a ladleful of batter into the pan, spreading it out evenly. Cook for 3–4 minutes on each side, or until golden brown and crispy. Repeat with the remaining batter.
  4. Prepare the Dipping Sauce: Mix soy sauce, vinegar, gochugaru, and sugar in a small bowl. Adjust the seasoning to taste.
  5. Serve: Slice the pancakes into wedges and serve hot with the dipping sauce.

Tips for the Dish

  • Ingredient Substitutions: Use gluten-free flour and cornstarch for a gluten-free version. Swap zucchini with grated sweet potato or mushrooms for a twist.
  • Make Ahead: You can prepare the batter and vegetables separately a day in advance and store them in the fridge. Mix just before cooking.
  • Freezing: Freeze cooked pancakes between layers of parchment paper. Reheat in a pan for a crispy finish.

Wrap-Up

Veggie pancakes are the ultimate combination of taste, texture, and nutrition. Whether you’re craving a light snack or a satisfying side, this recipe has you covered. Don’t forget to pair it with the flavorful dipping sauce for that extra kick! Try this recipe today and share your versions in the comments. Let’s bring the flavors of Korea to your table!


Keywords (키워드): veggie pancake, Korean pancake recipe, 야채전, Korean street food, vegetable pancake, savory pancake, Korean dipping sauce, 호박전, Korean recipes, easy veggie recipes



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