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Crispy Chives and Vegetable Pancake





Crispy Chives and Vegetable Pancake

Delicious Chives and Vegetable Pancake Made with Leftover Vegetables

Crispy Chives and Vegetable Pancake

This is a simple yet satisfying chives and vegetable pancake recipe that’s perfect for using up leftover vegetables from your fridge. It’s crispy on the outside and tender on the inside, making it a great snack for kids or a light meal.

Recipe Info

  • Category : Main dish
  • Ingredient Category : Vegetables
  • Occasion : Everyday
  • Cooking : Pan-fry
  • Servings : 3 servings
  • Cooking Time : Within 10 minutes
  • Difficulty : Beginner

Main Ingredients

  • 150g chives
  • 1/2 carrot
  • 1/2 zucchini
  • 2 Korean green chili peppers (optional)

Cooking Instructions

Step 1

First, prepare the vegetables. Julienne the zucchini and carrot into thin strips about 5-7cm long. Cut the chives to a similar length as the zucchini. Finely chop the Korean green chili peppers. If you prefer less heat, reduce the number of chilies or remove the seeds completely.

Step 1

Step 2

In a large bowl, combine the tempura flour (400ml) and cold water (300ml). Whisk until smooth and no lumps remain. Avoid overmixing to ensure a crispier pancake.

Step 2

Step 3

Once the batter is ready, add all the prepared vegetables: zucchini, carrots, chives, and chili peppers.

Step 3

Step 4

Gently mix the vegetables and batter together with a spatula or chopsticks until evenly combined. Be careful not to mix too vigorously, as this can release water from the vegetables.

Step 4

Step 5

Heat a generous amount of cooking oil in a pan over medium-high heat. Ladle a portion of the batter onto the hot pan, forming a small, round pancake, smaller than the pan’s diameter. This makes it easier to flip and achieve a nice shape.

Step 5

Step 6

As the edges of the pancake begin to cook and firm up, use a spatula to gently tuck in the edges, shaping it into a neat circle. This helps prevent the pancake from breaking apart while cooking and ensures a clean appearance.

Step 6

Step 7

Once the bottom side is golden brown and fully cooked, carefully flip the pancake using a spatula. Press down lightly with the spatula and continue to cook for another 2-3 flips until both sides are beautifully golden and crispy. Drain on paper towels for a few moments to remove excess oil and enhance crispiness.

Step 7



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