Korean · Lunch
Crispy Vegetable Fritters
Julienned carrot, zucchini, onion and scallion are bound in a seasoned egg-flour batter, pan-fried until edges turn golden and lacy, then sliced and served with a soy-vinegar dipping sauce spiked with gochugaru and sesame.
$3
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
418Calories
13.1gProtein
23.2gFat
37.2gCarbs
6.1gSugar
3.8gFiber
1118mgSodium
196mgChol
3.7gSat Fat
494mgPotassium
94mgCalcium
2.8mgIron
0.5mcgVitamin B12
15mgVitamin C
vegetarian
low-calorie
rich-umami
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Julienne carrot and zucchini, slice onion, and halve scallion lengthwise; pat all vegetables dry so batter adheres.
2
Whisk
In a bowl, whisk flour, egg, water, salt and pepper until a smooth, pourable batter forms with no lumps.
3
Fry
Heat vegetable oil in a nonstick skillet over medium heat until shimmering; spoon vegetable-batter mixture into a 4-inch round and fry 3 to 4 minutes per side until edges are deep golden and centre feels set.
4
Plate
Drain fritter on paper towels, slice into wedges, and arrange on a plate; serve dipping sauce on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 oz114g carrot
- 3.6 oz100g zucchini
- 3.6 oz100g onion
- 22 scallion, cut into 2-inch lengths and halved lengthwise
- 2/3 cup86g all-purpose flour
- 22 eggs, lightly beaten
- 4 tbsp60ml water
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4 tbsp56ml vegetable oil, for frying
- 2 tbsp30ml soy sauce
- 2 tsp10ml rice vinegar
- 1 tsp5ml sesame oil
- 1/2 tsp1/2 tsp gochugaru
- 1/2 tsp1/2 tsp sesame seeds
