Description
This Korean Pancakes (Pajeon) recipe is a savory and crispy delight made from a simple batter of flour, water, and egg combined with fresh green onions, carrots, and zucchini. Fried to golden perfection, these pancakes are perfect as a snack, appetizer, or side dish, showcasing the vibrant flavors and textures of traditional Korean cuisine.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
Wet Ingredients
- 1 cup water
- 1 large egg
Vegetables
- 1 bunch green onions (scallions), chopped
- 1 small carrot, julienned
- 1 small zucchini, julienned
Other
- Vegetable oil (for frying)
Instructions
- Prepare the batter: In a bowl, combine all-purpose flour, water, and the egg. Mix until the batter is smooth and free of lumps to ensure an even texture.
- Add the vegetables: Fold in the chopped green onions, julienned carrots, and zucchini. Mix gently to coat the vegetables evenly with the batter without breaking them down.
- Season: Add salt and black pepper to taste, then mix well to distribute the seasoning throughout the batter.
- Heat the pan: Place a non-stick frying pan over medium heat and add a tablespoon of vegetable oil. Allow the oil to heat until shimmering but not smoking, ensuring an even fry.
- Cook the pancakes: Pour about half a cup of the batter into the hot pan, spreading it evenly to form a thin, round pancake shape. This helps it cook evenly and develop a crispy texture.
- Fry each side: Let the pancake cook for 3-4 minutes on one side until it turns golden brown, then carefully flip it over using a spatula. Cook the other side until it is also golden brown and cooked through.
- Drain and repeat: Once cooked, transfer the pancake to a plate lined with paper towels to drain excess oil. Repeat the frying process with the remaining batter until all pancakes are cooked.
Notes
- For extra flavor, you can add a dipping sauce made of soy sauce, vinegar, and a touch of sugar or chili flakes.
- Adjust the thickness of the batter by adding a little more water if needed for a thinner pancake.
- Make sure the pan and oil are hot enough before adding the batter to achieve a crispy texture.
- Use a non-stick pan to prevent sticking and ease flipping.
- Leftover pancakes can be reheated in a skillet over medium heat to retain crispness.
Keywords: Korean pancakes, Pajeon, savory pancakes, green onion pancakes, vegetable pancakes, Korean appetizer, easy Korean recipe