Vegetable Pancakes

Stella was insistent that I get my recipe for vegetable pancakes on the blog right away so she could make them at home with Hayley!  Such a quick, easy and delicious way to have a meal on the table in minutes, these are great for lunch, dinner or snacking.  I usually make a pile and they warm up quickly in the toaster oven.  They are a bit of a mash up of Korean pajeon, Japanese Okonomiyaki and Chinese scallion pancakes (even a bit like my zucchini fritters!)

I will get a better photo, but Stella didn’t want me to wait, she loved them so much!

1/2 cup all purpose flour

1/2 cup potato starch or cornstarch

½ tsp baking powder

1 tsp sea salt

1 egg

3/4 cup very cold water

4 cups very thinly sliced or julienned vegetables

oil for frying

Whisk dry ingredients together, then stir in egg and water. Add in all your vegetables and stir just to combine.

Preheat oven to 300 to keep the pancakes warm as you cook them.

Heat oil in frying pan, and drop in 1/4 cup amounts, flattening them out slightly. Cook for 3-5 minutes on each side until golden brown and crispy. You will have to do this in batches, so keep them warm in a 300 oven until you have them all fried. Don’t crowd the pan or they will steam rather than fry.

I first tried this recipe as Korean pancakes, adding some chopped kimchi as well as a bit of the juice, but ended up using it for many different vegetables.

Serve with dipping sauce:

1/4 cup soya sauce

1 tbsp vinegar

1/2 tsp sesame oil (I like toasted)

1/2 tsp sugar

1/2 tsp hot sauce (such as sriracha)

Stir together and set aside for service. Taste and adjust for your personal preference.

Use whatever vegetables you have in your fridge! It really is a fridge clean out in the best possible way.
Make sure you don’t crowd the pan – it takes very little oil.
Flip when nice and crispy, and a golden brown.
These ones had fresh shrimp and lots of chives.

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