Korean Veg Pancake
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Korean Veg Pancake calories by ingredient
Introduction
finish with scallions. serve with soy sauce, vinegar, gochugaru, garlic, ginger, sesame oil, honey sauce. finish with scallions. serve with soy sauce, vinegar, gochugaru, garlic, ginger, sesame oil, honey sauce.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
Directions
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.