Description
Korean jeon are simple flat cakes of vegetables, fish or meat coated with a flour and egg batter and pan fried. These delicious treats are served as a side dish or as a complete meal. this recipe combines several types of vegetables with a light batter to make a delicate, flavorful jeon. It’s a great recipe for the end of summer when fresh vegetables are plentiful (and a great use for the huge zucchinis lurking in your garden). Serve jeon with spicy soy dipping sauce.
Ingredients
Scale
Jeon Vegetable Pancakes
- 2 c yellow summer squash or zucchini (washed, deseeded, and grated)
- 1 ½ c carrots (peeled and grated)
- 2 c yellow potatoes (peeled and grated)
- 3/4 cup green onions (finely diced, about 4 onions )
- 3/4 cup orange or red sweet pepper (finely diced, about 1 pepper )
- 2 cup all-purpose unbleached flour
- 1 large egg (beaten)
- ¾ – 1 cup water
- 1 tsp salt
- 1/4 tsp black pepper
- vegetable oil or olive oil (for frying)
- sesame oil (for frying)
Spicy Soy Dipping Sauce
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp white onion (finely chopped)
- 2 cloves garlic (finely diced)
- 1 green jalapeno pepper (about 2 inches long, sliced, leave in seeds)
Instructions
Jeon Vegetable Pancakes
- 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.
Spicy Soy Dipping Sauce
- 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.
Nutrition
- Serving Size: 1 pancake
- Calories: 70
- Sodium: 138.2mg
- Fat: 0.5 g
- Carbohydrates: 14.2 g
- Protein: 2.2 g
- Cholesterol: 14.2 g
