Korean Vegetable Pancakes

These savory pancakes are lovely as a side dish or a snack. They can be made with green onions, garlic chives, spinach, kale, or any other vegetable of your choice. Served alongside meat or sausages, it is a complete meal. This recipe makes 2-4 servings of pancakes that are 6 inches in diameter.

Ingredients

1 medium zucchini, coarsely grated

1 medium carrot, coarsely grated

1 small onion, thinly sliced

10 large basil leaves, chopped

1/3 cup whole wheat flour

2/3 cup all purpose flour

1/4 tsp black pepper

Some salt

1/2 cup water

4 TBS olive oil for shallow frying

Instructions

Mix all the dry ingredients, add prepared vegetables, and mix.

Add water and combine all the ingredients well.

Heat a non-stick frying pan on medium heat with 1 TBS of oil.

Transfer a quarter of the batter onto a heated pan and spread to make a 6-inch diameter pancake.

Flip over the pancake once the bottom side is golden brown and cook the other side.

Repeat the previous two steps with the remaining batter.