IN THE KITCHEN Japanese Vegetable Pancakes
Lucky for me, my Rumi Joon loves her vegetables. I often find her munching on carrots or cucumbers like they’re the most delicious snacks in the world. But I know for a lot of moms, getting vegetables into their kids’ diets can be a real struggle. I recently discovered this awesome recipe for Japanese vegetable pancakes from Smitten Kitchen (one of my all-time fave food blogs). They’re crispy, savory, and oh-so-delicious with a dollop of hot chili sauce. Yum!
Japanese Vegetable Pancakes, via Smitten Kitchen
Pancakes
1/2 small head cabbage, very thinly sliced (1 pound or 5 to 6 cups shreds) which will be easiest on a mandoline if you have one
4 medium carrots, peeled into ribbons with a vegetable peeler
5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons
4 scallions, thinly sliced on an angle
1 teaspoon kosher salt
1/2 cup all-purpose flour
6 large eggs, lightly beaten
Canola, safflower or peanut oil for frying
Toss cabbage, carrot, kale, scallions and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables. Stir in the eggs. Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.
Grab a small handful of batter, and arrange in small piles on the skillet to form 3 to 4 pancakes. Press down gently with a spatula to flatten slightly. Cook for 3 minutes, or until the edges brown. Flip the pancakes and cook them again until brown underneath.
Serve with soy sauce, sriracha, or other Asian-inspired dipping sauce.
1 Comment
Reader Comments (1)
ooohhhhhhh, I bet these would be delicious with a dollop of sriracha mixed with Veganaise mmm!