Crispy Veggie Korean Cakes (Print Version)

# Ingredients:

→ Batter

01 - 130 grams (1 cup) plain flour
02 - 3/4 teaspoon of salt
03 - 2 tablespoons potato or corn starch
04 - 1 teaspoon garlic powder
05 - 1 cup of cold water
06 - Neutral oil like avocado oil for frying

→ Veggies (2 1/2 cups total)

07 - 120 grams (1 cup) zucchini, grated and squeezed dry
08 - 1/2 cup green onion, sliced thin (15g)
09 - 95 grams (1 cup) carrot, grated and squeezed dry

→ Sauce for dipping

10 - 2 tablespoons soy sauce (low sodium if possible)
11 - 1 tablespoon rice vinegar
12 - 2 teaspoons sesame oil
13 - 2 tablespoons water
14 - 1 clove garlic, finely minced
15 - 1 teaspoon chopped green onion
16 - 2 teaspoons maple syrup
17 - 1/2 teaspoon sesame seeds

# Instructions:

01 - Get a big bowl and toss in flour, starch, salt, and garlic powder. Stir it all together. Add cold water and whisk just until it’s mixed, but don’t overdo it. You’re aiming for a thick, easily pourable consistency.
02 - Stir the grated and squeezed zucchini, carrots, and thin green onion slices into the batter bowl. Make sure the veggies are evenly coated.
03 - Put a non-stick or cast iron skillet on medium-high and preheat it. When it’s hot, pour enough oil to lightly cover the bottom. The oil should shimmer as you're warming it up.
04 - Scoop some batter into the pan, depending on pancake size you want. It should sizzle as it hits the heat. Quickly spread it nice and thin so it cooks well. Let it cook for about 4-5 minutes until you’ve got a crispy, golden surface on the bottom.
05 - Turn the pancake over carefully. Cook the other side for 3-4 minutes until crispy and golden, adding oil around the edges if needed.
06 - Repeat frying with the leftover batter, and keep adding oil each time if it feels necessary to keep things crisp.
07 - While flipping or cooking pancakes, mix soy sauce, rice vinegar, sesame oil, water, garlic, maple syrup, sesame seeds, and green onions together in a small bowl. Stir until it’s all combined.
08 - Cut the pancakes into slices and serve them up while warm. Dip them in the sauce on the side.

# Notes:

01 - Get rid of extra liquid in the grated vegetables to make sure the pancakes turn out crunchy.
02 - Using cold water in the batter leads to extra crispy results.
03 - Keep leftovers in an airtight container in the fridge for 3-4 days or freeze them for up to 3 months.
04 - To get them warm and crispy again, reheat using a skillet with oil, a toaster oven, or an air fryer.

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