"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Korean Crisp Vegetable Pancake Recipe

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This recipe for Korean Crisp Vegetable Pancake, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ray Friedmann, Jr.
Added: Friday, September 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all-purpose flour
2 eggs lightly beaten
1 TBS corn, grape seed, canola or other neutral oil, more as needed
5 scallions, green parts only, cut into 2-inch lengths and sliced lengthwise
20 chives or 5 chopped scallions or onion
1 medium carrot, peeled and grated
1 small yellow or green squash, trimmed and grated
1/2 pound chopped shrimp, optional
1 TBS rice or white vinegar
3 TBS soy sauce
1 tsp sugar

Directions:
Directions:
1. In a medium bowl, mix flour, eggs and oil with 1 1/2 cups water until a smooth batter is formed. Stir scallion greens, chives, carrots, squash and shrimp into batter.
2. Place an 8- inch nonstick skillet over medium-high heat, then coat bottom with oil. Ladle in about a quarter of the batter and spread it out evenly into a circle; if first pancake is too thick to spread easily, add a little water to batter for remaining pancakes. Turn heat to medium and cook until bottom is browned, about 3 minutes, then flip and cook for another 2 minutes. Repeat with remaining batter.
3. As pancakes finish, remove them, and, if necessary, drain on paper towels. In a small bowl, mix together the vinegar, soy sauce and sugar. Cut pancakes into small triangles and serve with dipping sauce.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30min

 

 

 

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