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Crispy Korean Vegetable Pancakes: A Customizable Vegan Delight

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 250
Enjoy these crispy, savory vegan vegetable pancakes that are easy to customize with your favorite vegetables and perfect for a quick, flavorful meal.

Ingredients

Batter

  • 1 cup All-Purpose Flour (Gluten-free blends can be used.)
  • 1 tsp Baking Powder (Essential for a perfect rise.)
  • 2 tbsp Corn Starch/Potato Starch (Substitute with arrowroot starch if needed.)
  • 1/4 tsp Turmeric Powder (Optional for vibrant color.)
  • 1 cup Room Temperature Water (Adjust with extra water if needed.)
  • 2 cups Vegetables of Choice (Zucchini, sweet potato, carrot, onion, scallions work well.)
  • 2 tbsp Neutral Oil (Vegetable oil is recommended.)
  • 1 tbsp Dipping Sauce
  • 1 tbsp Water (Adjust depending on desired consistency.)
  • 1 tbsp Vinegar (Rice vinegar for a light flavor twist.)
  • 1 tsp Sugar (Adjust to taste.)
  • 1/2 tsp Sesame Oil (Adds nutty flavor.)
  • 1 tbsp Sesame Seeds (For garnish and added crunch.)

Instructions 

  • Mix the flour, baking powder, starch, turmeric, and water to form a smooth batter.
  • Chop vegetables and fold into the batter.
  • Heat oil in a skillet over medium heat and pour batter to form pancakes. Cook until golden and crispy, about 3-4 minutes per side.
  • Mix dipping sauce ingredients in a small bowl.
  • Serve pancakes hot with dipping sauce and sprinkle with sesame seeds.

Notes

For extra flavor, add chopped scallions or chili flakes to the batter.
Calories: 250kcal
Cost: $10
Course: Appetizer, Main Course
Cuisine: Korean
Keyword: Pancakes, vegan, Vegetables