Scallion Pancakes with Zucchini
Ingredients
The pancakes
-
½
cup
water
-
½
cup
rice flour
-
2
units
eggs
-
2
teaspoons
gochujang hot pepper paste
-
2
teaspoons
mirin
-
¼
teaspoon
white pepper
-
1
teaspoon
sea salt
-
1
medium
zucchini, cut in thin strips or grated
-
1
bunch
scallions, sliced in quarters long ways
-
1
tablespoon
raw sesame seeds, untoasted
-
to taste
unit
avocado oil or other high heat cooking oil
The dipping sauce
-
2
tablespoons
soy sauce
-
1
tablespoon
rice vinegar
-
1
teaspoon
sesame oil
-
1
teaspoon
sugar, maple syrup or honey (optional)
-
a pinch
unit
red pepper flakes (if desired)
Instructions
- Mix water, rice flour, eggs, gochujang, mirin, white pepper, and salt, then set aside to hydrate.
- Prepare the veggies by cutting zucchini into narrow strips and slicing scallions into strips.
- Combine the prepared veggies with the rice flour batter, ensuring to mix well.
- Heat a pan and oil it, then spread a thin layer of the batter and veggies, keeping it small.
- Sprinkle sesame seeds on top and cook for about 3 minutes on each side until golden.
- Serve the pancakes with kimchi and the dipping sauce.
Nutrition Facts (estimated)
Servings
3 pancakes
Calories
167
Total fat
7.3g
Total carbohydrates
19.7g
Total protein
5.3g
Sodium
663.2mg
Cholesterol
93mg
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