Korean Vegetable Pancake (Jeon

• Vegetarian

• Produce

  • 1 1/2 cup Carrots
  • 2 cloves Garlic
  • 3/4 cup Green onions
  • 1 Jalapeno pepper ((about 2 inches long, green
  • 2 cup Summer squash or zucchini, yellow
  • 3/4 cup Sweet pepper, orange or red
  • 1 tbsp White onion
  • 2 cup Yellow potatoes

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3 tbsp Soy sauce

• Baking & Spices

  • 2 cup All purpose, unbleached flour
  • 1/4 tsp Black pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Rice vinegar
  • 1 Sesame oil
  • 1 Vegetable oil or olive oil

• Liquids

  • 3/4 cup Water

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Description

Directions

• Place all vegetable in a large bowl. (Use s a food processor to grate the squash, carrot and potatoes, it makes the recipe much faster.)
• Stir flour into vegetables until well distributed.
• Add egg and ¾ cup water, stir. If batter is very stiff add remaining ¼ cup of water.
• Stir in salt and pepper
• Heat ½ tbsp olive oil or vegetable oil in a skillet and swirl to coat pan bottom. Place ¼ cup of batter in skillet and use wooden spoon or spatula to spread until thin and evenly distributed (about ¼ inch).
• Fry pancake until golden and crispy, using clean spatula to raise pancake and allow oil to reach beneath (this takes about 3-5 minutes).
• Flip pancake, after 2 minutes drizzle a small amount of sesame oil (1/8 tsp) around the skillet at the outside edge of the pancake. Again, use a spatula to allow the oil to reach completely under the pancake. Make sure that the pancake is tender in the center and very crispy on the outside.
• Remove pancake from skillet and place on a plate covered with a paper towel to absorb excess oil.
• Continue until all pancakes are cooked. Add extra vegetable oil or olive oil between batches as needed.
• Combine soy sauce, rice vinegar, white onion, garlic, sliced jalapeno pepper in a small bowl. Stir to combine. Let ingredients sit together while you cook the pancakes or for several hours, if possible.