
Vegetable Pancakes with Korean Perilla Leaves
Custo $8, economizar $12
Fonte: Recommended by CookPal
- 10 Min
- 5 Porções
- $8
Vegetable Pancakes with Korean Perilla Leaves
Custo $8, economizar $12
Fonte: Recommended by CookPal
- 10 Min
- 5 Porções
- $8
INGREDIENTES
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
PASSOS
Slice the zucchini diagonally and julienne into thin strips.
Julienne the carrot, onion, and perilla leaves.
Place the prepared vegetables into a mixing bowl and crack 3 eggs into it.
Add 4 tbsp of pancake flour to the bowl and mix well.
Heat a pan and add a suitable amount of olive oil.
Scoop the mixture with a spoon and place small portions onto the pan.
Cook until golden brown on both sides and transfer to a plate.
NUTRIENTES
Por 1 Porção🔥
150
Calorias
- 6gProteína
- 12gCarboidratos
- 8gGorduras
💡 Dicas
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.
⚠️ Precauções
Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.