Description
Enjoy these crispy Korean Pancakes (Pajeon) made from a light batter mixed with fresh vegetables like green onions, carrots, and zucchini. Perfect as an appetizer or snack, these savory pancakes are easy to make at home and come out golden brown and delightfully crispy every time.
Ingredients
For the Batter
- 1 cup all-purpose flour (substitute with gluten-free flour for gluten-free version)
- 1 cup water
- 1 large egg (or use a flax egg for vegan option)
For the Vegetables
- 3 pieces green onions (scallions), chopped
- 1 medium carrot, julienned
- 1 medium zucchini, julienned
Seasoning & Cooking
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil (for frying)
Instructions
- Combine Ingredients: In a mixing bowl, whisk together 1 cup of all-purpose flour, 1 cup of water, and 1 large egg until you achieve a smooth, lump-free batter.
- Add Vegetables: Gently fold in the chopped green onions, julienned carrot, and zucchini along with 1 teaspoon salt and 1 teaspoon black pepper, ensuring the vegetables are evenly distributed.
- Heat Oil: Warm a skillet over medium-high heat and add a splash of vegetable oil, allowing it to heat up but not smoke.
- Cook Batter: Pour about 1/2 cup of the batter into the hot skillet, spreading it out evenly to form a round pancake approximately 6 inches in diameter.
- Fry Until Golden: Cook the pancake for 3-4 minutes on one side until golden brown and crispy, then carefully flip and cook the other side for another 3-4 minutes until equally crisp and cooked through.
- Repeat Cooking: Remove the cooked pancake and place it on a plate, keeping it warm. Repeat the frying process with the remaining batter, adding more oil to the skillet as needed.
- Cool Slightly: Allow the cooked Pajeon to cool for about a minute before serving to enhance crispiness and flavor.
Notes
- You can substitute all-purpose flour with gluten-free flour to make the recipe gluten-free.
- Use a flax egg instead of a chicken egg to make the dish vegan friendly.
- Adjust the thickness of the batter by adding a little more water if needed to ensure even spreading in the pan.
- Serve with a dipping sauce made from soy sauce, vinegar, and a touch of sesame oil for an authentic experience.
- Keep cooked pancakes warm in a low oven while finishing the batch for best texture retention.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Korean
