Go Back
Print Pin

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

Instructions

  • 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!