Serves 2
27 min
Korean-Style Crispy Vegetable Pancakes
Recipe GLPR1cd66313ecbc38
Delicate and crispy pan-fried vegetable pancakes with a golden, lacy exterior and tender vegetable-studded interior. This Korean-inspired dish features fresh spinach, carrots, peppers, spring onions, and chives bound in a light gluten-free flour batter, served with a tangy and savory dipping sauce made from tamari and rice vinegar.
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Ingredients
125g (4½oz) gluten-free plain flour
200g (7oz) frozen spinach leaves, defrosted
1 red bell pepper, seeds removed and finely sliced
1 carrot, peeled and cut into thin matchsticks
6 spring onions, halved lengthwise and lightly crushed
1 bunch fresh chives, roughly chopped
1 green chilli, thinly sliced
2 tbsp rapeseed or olive oil
Sea salt to taste
1½ tbsp tamari or reduced-sodium soy sauce
1 tbsp rice vinegar or white wine vinegar
pinch Pinch of red chilli flakes
125ml (4fl oz) water
Directions
In a large mixing bowl, combine the gluten-free flour with a generous pinch of salt. Pour in the water slowly while whisking continuously until a smooth, lump-free batter forms. Set aside.
Place the defrosted spinach in a clean kitchen towel or several sheets of paper towel. Squeeze firmly to remove as much excess liquid as possible. Add the dried spinach to the batter, then fold in the sliced red pepper, carrot matchsticks, spring onions, chopped chives, and green chilli until all vegetables are evenly distributed throughout the batter.
Heat ½ tablespoon of oil in a non-stick frying pan over medium heat. Once shimmering, add approximately one quarter of the vegetable batter mixture. Spread it into an even, flat layer using the back of a spatula. Cook undisturbed for 3–4 minutes until the underside turns crispy and golden brown.
Carefully flip the pancake and cook for an additional 3 minutes until the second side is also crispy and golden. Transfer to a warm plate and keep warm. Repeat steps 3 and 4 three more times with the remaining oil and batter to make four pancakes total.
While the pancakes cook, prepare the dipping sauce by whisking together the tamari, rice vinegar, and a pinch of chilli flakes in a small bowl until combined. Serve alongside the warm crispy pancakes for dipping.
