Korean Veg Pancake
- Number of Servings: 8
Ingredients
.5 head, medium (about 5-3/4" dia Cabbage, fresh 1 small (5-1/2" long) Carrots, raw .5 medium (2-1/2" dia) Onions, raw 1.75 cup, sliced Zucchini 3 small (1-3/4" to 2-1/2" dia.) Potato, raw 4 large Egg, fresh, whole, raw 2 cup Flour - Gold medal all purpose flour 1 cup Canola Oil
use food processor to shred veg, move to large bowl, add flour, eggs. mix with hands. heat pan with oil and place half of batter on bottom of pan, fry on both sides until brown.
Serving Size: makes 2 large pancakes with 4 servings each
Number of Servings: 8
Recipe submitted by SparkPeople user MAKEITKRISPY.
Serving Size: makes 2 large pancakes with 4 servings each
Number of Servings: 8
Recipe submitted by SparkPeople user MAKEITKRISPY.
Nutritional Info Amount Per Serving
- Calories: 446.5
- Total Fat: 29.9 g
- Cholesterol: 93.0 mg
- Sodium: 61.6 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 4.7 g
- Protein: 8.4 g
Member Reviews