Korean Pancakes
Serves makes 12 small pancakes
Time 30 minutes
Ingredients
2 Asian shallots, cut in 3rds and then thinly sliced lengthwise
⅓ cup carrot, cut in match sticks or grated
½ cup zucchini, cut in match sticks
½ cup green capsicum, cut in match sticks
2 button mushrooms, diced small
1-2 tsp finely sliced jalapeno or a pinch fresh chilli
Coconut or avocado oil, for frying
Kimchi, to serve
Batter
2 cups wholemeal flour
Pinch salt
1 tsp garlic powder
2 cups soda water
Dipping Sauce
1 Asian shallot, finely chopped
2 garlic cloves, crushed
1½ tbsp light soy sauce or tamari
2 tsp sesame oil
2 tsp toasted sesame seeds
Good pinch chilli flakes
Method
Toss vegetables and jalapeno chilli together in a bowl. In a separate bowl, mix together flour, salt and garlic powder then add the soda water and whisk well.
Add vegetables to the batter and mix. Heat a large frying pan on medium heat and add oil to coat. Spoon about ¼ cup of the batter to the pan allowing room for spreading between each pancake.
Fry for 4-5 minutes on one side before flipping and frying another 3-4 minutes on the other side. You’ll want the vegetables with a bit of crunch still.
Whilst the pancakes are cooking whisk together the ingredients for the dipping sauce in a bowl. Once the pancakes are cooked, pop them all onto a serving plate with the dipping sauce in a bowl and tuck in. Serve with kimchi.