Crispy Potato and Vegetable Pancake: The Ultimate Fridge-Clearing Recipe!
Crispy Potato and Vegetable Pancake: The Ultimate Fridge-Clearing Recipe!
How to Make Delicious Potato and Vegetable Pancakes Using Leftover Vegetables
This is a delicious and easy recipe for potato and vegetable pancakes that’s perfect for using up those odds and ends of vegetables in your fridge. They make a fantastic meal, snack, or even a great accompaniment to drinks. Especially on a rainy day, these pancakes are incredibly satisfying. Let’s clear out your fridge and make some tasty pancakes!
Main Ingredients- 1/2 carrot, thinly julienned
- 2 onions, thinly julienned
- 2 potatoes, thinly julienned
- 3 Cheongyang peppers (or mild green chilies), thinly julienned
- 1 egg
- 1/2 cup breadcrumbs (optional, for extra crispiness)
- 3 cups pancake mix (buchim garu)
Cooking Instructions
Step 1
First, take out all those leftover vegetables hiding in your refrigerator. The essential ingredients are onion, potato, breadcrumbs, egg, and pancake mix. For added color, you can include carrots or bell peppers, and for a touch of green, consider adding green onions, chives, or zucchini. They all make the pancakes delicious!
Step 2
Now, let’s get started on the batter for our delicious potato and vegetable pancakes. Prepare a large bowl, the pancake mix, a fresh egg, and the breadcrumbs that will add a delightful crispiness.
Step 3
Pour the pancake mix generously into the prepared bowl. You’ll need approximately 3 cups, measured by a standard paper cup.
Step 4
Add a pinch of salt to the pancake mix to enhance the flavor, and then carefully crack in one fresh egg.
Step 5
Now, gradually add water while mixing the batter well. The ideal consistency is for the batter to flow smoothly, like a thick stream. Because we’ll be adding a generous amount of vegetables and breadcrumbs, a slightly runnier batter will result in pancakes that are wonderfully moist and flavorful when cooked.
Step 6
Add about half a paper cup of breadcrumbs to the batter. This step is optional but highly recommended, as it makes the pancakes wonderfully crispy and nutty, enhancing their overall taste. If you don’t have breadcrumbs, feel free to omit them.
Step 7
Julienne the potatoes into not-too-thin strips and place them in the bowl. Using a good amount of potatoes as the base ensures a fluffy and delicious pancake. They provide a wonderful creamy texture when cooked.
Step 8
Thinly julienne two onions and add them to the bowl with the other ingredients. Adding more onion will naturally sweeten the pancakes, so if you prefer less sweetness, feel free to use just one onion.
Step 9
Carrots, which are delicious when grilled or sautéed, should also be thinly julienned and added to the bowl. Their sweetness and texture are a great addition to the pancakes.
Step 10
If you enjoy a bit of spice, thinly julienne three to four Cheongyang peppers and add them. If you’re making these for children or prefer milder flavors, you can omit them or substitute with regular green chilies.
Step 11
Combine all the prepared vegetables in the bowl and mix them thoroughly with the batter. Ensure that the vegetables and batter are evenly distributed.
Step 12
Once everything is mixed, the batter should have a slightly fluid consistency, similar to that of vegetable fritters, with plenty of visible vegetables. This is the perfect visual cue for delicious potato and vegetable pancakes.
Step 13
Heat a pan over low heat and add a generous amount of oil. Spoon the batter onto the pan, making the pancakes relatively thick. Unlike kimchi or chive pancakes, potato and vegetable pancakes taste best when they have some thickness. Cook patiently over low heat until the potatoes are fully cooked, then switch to medium heat and cook, flipping occasionally, until both sides are golden brown and crispy.
Step 14
This is a fantastic way to use up leftover vegetables! It’s such a simple and useful recipe that requires no special ingredients. Isn’t it wonderful to clear out your fridge and make something so delicious?
