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Vegetable Pancakes with Korean Perilla Leaves

Costo $8, salva $12

Fonte: Recommended by CookPal

  • 10 Min
  • 5 Porzioni
  • $8

INGREDIENTI

  • Vegetables

    • 🥒 1 zucchini, julienned
    • 1 bunch perilla leaves, julienned
    • 🥕 A small amount of carrot, julienned
    • 🧅 1 small onion, julienned

  • Seasonings

    • 🥚 3 eggs
    • 4 tbsp pancake flour
    • Olive oil for frying

PASSI

1

Slice the zucchini diagonally and julienne into thin strips.

2

Julienne the carrot, onion, and perilla leaves.

3

Place the prepared vegetables into a mixing bowl and crack 3 eggs into it.

4

Add 4 tbsp of pancake flour to the bowl and mix well.

5

Heat a pan and add a suitable amount of olive oil.

6

Scoop the mixture with a spoon and place small portions onto the pan.

7

Cook until golden brown on both sides and transfer to a plate.

NUTRIENTI

Per 1 porzione

🔥

150

Calorie

  • 6g
    Proteine
  • 12g
    Carboidrati
  • 8g
    Grassi

💡 Suggerimenti

Serve with a dipping sauce like soy sauce or vinegar for added flavor.You can substitute perilla leaves with spinach or kale if unavailable.Make smaller pancakes for a kid-friendly snack option.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.