Ingredients
For the Pancakes:
1 cup all-purpose flour
2 tbsp cornstarch
3/4 cup cold water
1/2 cup julienned carrots
1/2 cup julienned zucchini
1/4 cup chopped green onions
1/4 tsp salt
Vegetable oil for frying
For the Dipping Sauce:
2 tbsp soy sauce
1 tbsp vinegar
1 tsp sesame oil
1/4 tsp red chili flakes
Preparations
Start by washing and julienning the carrots and zucchini into thin, uniform strips. Chop the green onions into small pieces. For best results, pat the vegetables dry with a paper towel to remove excess moisture. This step ensures the pancakes fry up crispy.
In a large mixing bowl, combine the all-purpose flour, cornstarch, and salt. Gradually add the cold water while whisking until you achieve a smooth, lump-free batter. Cold water is essential for creating a light and crispy texture.
Fold the prepared vegetables into the batter, ensuring they’re evenly coated. Heat a non-stick pan over medium-high heat and add a tablespoon of vegetable oil. Once the oil is hot, pour a ladleful of the batter into the pan, spreading it out thinly with the back of a spoon. Cook for 2-3 minutes on each side, or until the pancake is golden brown and crispy. Continue cooking the remaining batter, ensuring to add a little more oil between batches to maintain crispiness.
Prepare the Dipping Sauce
While the pancakes are cooking, whisk together the soy sauce, vinegar, sesame oil, and red pepper flakes in a small bowl. Adjust the seasoning to taste.
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