If you’re looking for something tasty and healthy this is a great recipe to try out. It tastes very similar to the kind of food you’d get with take-out. It’s packed with fresh veggies and really easy to make and the dipping sauce is absolutely fantastic! Perfect to make if your mom likes Asian food.
My mother loved Chinese food. One of her favorite restaurants was Chinese buffets. She taught me how to make fried wontons and she loved to make stir-fry. She wasn’t Asian but when I cook Asian food I feel closer to her somehow. She didn’t show me how to make this recipe, but it was so delicious I just had to write about it. This recipe makes about 8 pancakes and a serving is around two pancakes each. I got the recipe from A Spicy Perspecitive.
Ingredients: For the pancakes
2cups all-purpose flour
1 1/2teaspoons sea salt
2cupsfrozen hash browns,completely thawed (I personally used 2 potatoes and grated them with a hand grater.
1red bell pepper,seeded and sliced julienne
1small zucchini,sliced julienne
1bunch green onions,cut in 1-inch sections
Vegetable oil or PAM spray for cooking
Ingredients for the dipping sauce:
1/2cup low-sodium soy sauce
1tablespoon rice vinegar
1tablespoon sesame oil
1teaspoon sesame seeds
1/4teaspoon crushed red pepper
1.) Place all the dipping sauce ingredients in a microwave-safe bowl. Whisk and warm in the microwave for 1-2 minutes, just long enough for the sugar to dissolve. Whisk again and set aside.
2.)This video will show you how to julienne vegetables. You want to cut them thing because that ensures that they will cook through.
3.) In a large bowl, beat together the flour, water, egg, and salt. Mix in the thawed hash browns (or fresh potatoes), then set the batter aside to rest. If you’re using fresh potatoes they might oxidize which will turn them a pinkish color. This is okay as it doesn’t affect the taste.
4.) Preheat a non-stick skillet to medium-high heat. If the batter still seems very thick after the veggies are mixed in, add 2-3 tablespoons of water and mix well.
5.) Now add a little oil to each skillet and swirl around. Ladle enough veggie batter into each skillet to completely cover the bottom. Fry for 4-5 minutes, per side or until it starts looking toasted. Repeat with the remaining batter. Cut the Korean pancakes into wedges and serve warm with the dipping sauce.
That’s all there is to it! They also freeze really well. When you want to eat them frozen, just take them out of your freezer and thaw them out either at room temp or in the microwave. I suggest that you finish them up in a pan just to get them nice and crispy.
If you have any questions, please let me know in the comments below. If you’d like to be notified of future posts, be sure to SIGN UP HERE. If you really loved this recipe, and you’d like to Buy Me a Coffee (A small donation to keep the site running) I really appreciate that and thank you! I hope you love this recipe and it becomes a fun thing for you to enjoy this Monther’s Day. I hope you have a beautiful day! -Heather Astaneh