I have always wanted to learn how to cook Korean food, and these Korean vegetable pancakes are my very first experience in doing so. These savoury pancakes look a little like omelette but the texture is slightly crispy outside and chewy inside. They are usually served with a dipping sauce.
These pancakes are quick and easy to make. All it takes is to prepare some vegetables of your choice, coat them with a basic batter and then pan-fry the mixture with a bit of oil till golden brown.
This recipe has no hard and fast rule to follow, and you can easily improvise with any leftover vegetables in your pantry and fridge. So, feel free to experiment with any variety of vegetables, or incorporate meat, seafood or poultry if you prefer a non-vegetarian version.
The basic batter that I have created is made up of flour, potato, egg, salt, oil, pepper and water. Potato is not a must have ingredient but it does add extra touch to the overall texture and flavour of the finished pancakes. There is no need to pre-cook the potato. Just puree the potato and retain the starch which acts as a useful binder for the batter. You can puree the potato with grater, food processor or blender, but I still find Asian style grater the best. Potato oxidizes easily. So, leave the pureeing task last.
This is one dish that will let you sneak in load of veggies into your kids’ diet. I’m pretty sure that your picky eater won’t mind to pick them up, and one is definitely not enough.
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