Let’s make veggie fritters together! This is my favorite recipe that comes together in a breeze.
Cooking at home means that your food is less processed, especially when you begin to become mindful of your ingredients. Cooking easy meals at home is one way to get into the habit of a healthy lifestyle.
It is full of antioxidants, nutrients, and fiber that tastes amazing! Top it off with a Korean dipping soy sauce, and you’ve got yourself a healthy meal or snack that’ll have you satisfied for a long time!
Korean Veggie Fritters
Ingredients
Batter
- 1 Egg
- 1 Cup Korean Pancake Mix: https://amzn.to/3tvz7fk
- 1/2 tsp sea salt
- 1/2 cup cold water plus more if needed
- 4 green onions cut into 2-inch pieces
- 1 carrots julienned
- 1/2 zucchini julienned
- 1/2 onion thinly sliced
- 4 TBSP avocado oil
Dipping Sauce
- 2 TBSP tamari sauce
- 1 TBSP rice vinegar or white vinegar
- 1 TBSP water
- 1 green onion chopped
- 1/2 tsp sesame oil
- 1/2 tsp gochugaru optional
Directions
- Slice all the vegetables before you begin. Combine all ingredients for the dipping sauce in a small bowl and set aside.
- Crack the egg in a large mixing bowl. Add in Korean Pancake mix and sea salt.
- Slowly stir in cold water until a batter forms – you might not use all the water. It should be the consistency of a crepe batter. Add more water if the batter seems too thick.
- Stir in all the veggies until thoroughly combined.
- Heat 1 TBSP of oil in a large skillet over medium-high heat.
- Add a spoonful of batter to the pan and spread evenly. Cook for 3-4 minutes until the bottom turns crispy and golden brown.
- Flip, then add another tablespoon of the oil at the edge of the skillet so it can flow down to the bottom of the pancake. Cook for another 3-4 minutes.
- Remove the fritter from the skillet, place it on a plate, and repeat with the batter.
- Serve your Korean vegetable pancake immediately with dipping sauce, and enjoy!
