Korean · Lunch
Crispy Vegetable Fritters (Dairy-Free)
Shredded zucchini, carrot, and scallion bind into a savory Korean-style pancake batter, pan-fried in oil until the edges turn lacy and deeply golden. Served hot with a soy-vinegar dipping sauce sharpened with sesame oil, garlic, and chili.
$3
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
431Calories
8.9gProtein
22.9gFat
49.2gCarbs
5.6gSugar
4.6gFiber
862mgSodium
0mgChol
3gSat Fat
522mgPotassium
65mgCalcium
3mgIron
0mcgVitamin B12
16mgVitamin C
vegetarian
vegan
low-calorie
dairy-free
Instructions
1
Prep
Grate the zucchini, julienne the carrot, slice the scallions into 2-inch batons, and mince the garlic. Set all aside.
2
Whisk
In a mixing bowl, combine all-purpose flour, rice flour, salt, black pepper, and cold water until smooth and lump-free.
3
Fold
Add grated zucchini, carrot, scallion batons, and minced garlic to the batter and fold until evenly coated.
4
Fry
Heat vegetable oil in a nonstick skillet over medium heat until shimmering. Pour in batter, spread into a 1/2-inch-thick round, and fry for 4 minutes until the underside is deep golden and edges look lacy.
5
Fry
Flip the pancake and fry the second side over medium heat for 3 to 4 minutes until golden-brown, firm, and holding together.
6
Whisk
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, gochugaru, and minced garlic for the dipping sauce.
7
Plate
Slide the pancake onto a cutting board, cut into wedges, and arrange on a plate with dipping sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g zucchini
- 2 oz56g carrot
- 44 scallions
- 1/2 cup60g all-purpose flour
- 4 tbsp32g rice flour
- 2/3 cup160ml cold water
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4 tbsp60ml vegetable oil, for pan-frying
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp gochugaru
- 1 clove1 clove garlic
