½ cup plain (all-purpose) flour
½ cup potato starch or cornflour (cornstarch)
½ tsp baking powder
1 tsp sea salt
1 egg
¼ cup finely chopped kimchi
1 tbsp juice from the kimchi
2 cups finely julienned mixed vegetables (e.g. carrots, zucchini, capsicum)
5 spring onions (scallions), thinned out lengthways and cut into roughly 4cm batons
vegetable oil, for shallow frying
¾ cup (180ml/6 fl oz) of cold water
Dipping sauce:
¼ cup soy sauce
1 tbsp white vinegar
1 tsp sesame oil
½ tsp sugar
Korean vegetable pancakes - kimchi a must!
Marion I make so many of your recipes and always ***** s so decided to make these but – I’m a huge fan of kimchi but don’t like spicy fried food. So first time making the pancakes I left it out. Big mistake! Pancakes were meh and right away I knew it was the zing from kimchi that was missing. So Next time I added it and over the top delicious! Not too spicy just a wonderful extra layer of flavor. Thank you for another winning recipe!
Excelente opción de cena
Me gusto mucho los preparo seguifo
Sooo Goood!
Love these! Marion is correct! the less batter the better! I added cabbage cauliflower, broccolini, zucchini and lots of spring onions as well as my own home made kimchi! The sauce is just yum!