Description
Crispy and savory Korean Vegetable Pancakes, also known as pajeon, are made with a light batter of all-purpose and rice flour filled with fresh zucchini, carrot, green onions, and onions. These golden, pan-fried pancakes are perfect as a delightful appetizer or snack, enjoyed best hot with a dipping sauce.
Ingredients
Scale
Batter
- 1 cup all purpose flour
- 1/4 cup rice flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cold water
- 1 large egg
Vegetables
- 1 cup thinly sliced zucchini
- 1/2 cup thinly sliced carrot
- 1/2 cup chopped green onions
- 1/2 cup thinly sliced onion
For Cooking and Garnish
- 2 tablespoons vegetable oil for frying
- 1 tablespoon sesame seeds (optional)
Instructions
- Prepare the batter: In a large bowl, whisk together the all purpose flour, rice flour, salt, and black pepper. Add the cold water and egg and mix until smooth to form a thin batter.
- Add the vegetables: Gently fold in the zucchini, carrot, green onions, and onion until the vegetables are evenly coated with the batter.
- Heat the skillet: Place a large nonstick skillet over medium-high heat and heat the vegetable oil until shimmering.
- Cook the pancakes: Pour a portion of the batter into the skillet and spread it into a thin, even circle. Cook for 3 to 4 minutes until the bottom is golden and crisp.
- Flip and cook other side: Carefully flip the pancake and cook for another 3 to 4 minutes until the second side is golden and the pancake is cooked through.
- Repeat cooking: Repeat with the remaining batter, adding more oil as necessary to prevent sticking and ensure crispiness.
- Garnish and serve: Sprinkle sesame seeds on top if desired before serving. Serve the pancakes hot with soy sauce or your favorite dipping sauce.
Notes
- For best results, keep the batter thin to ensure crispy pancakes.
- You can add other vegetables like bell peppers or mushrooms to customize the flavor.
- Serve the pancakes immediately as they are crispiest when fresh.
