Wednesday, September 14, 2011

Vegetable Pancakes

This is a great way to use leftover savory Jjuk or porridge like our Zucchini, Mushroom and Onion Jjuk.  Simple add a little rice powder to thicken and fry in a shallow pan.  Try these as a Korean side dish or dipped in a little honey.   Yum-um-my!

Vegetable Pancakes
1 recipe Zucchini, Mushroom, and Onion Jjuk
11/4C rice flour (optional)
rice oil
  1. Make the Zucchini, Mushroom, and Onion Jjuk. Set aside.
  2. The jjuk should be thick enough to scoop onto a hot frying pan.  It should not be thin enough to ladle.  If the jjuk needs thickening, add the rice flour to desired thickness.
  3. Heat 2 T oil in a nonstick frying pan.
  4. When pan is hot, scoop batter in 1/2 C portions onto the frying pan.  Spread the batter.
  5. Cook until brown, adding oil if needed. 
  6. Flip to cook the other side.  Careful not to pat down after flipping; this ruins the latkes texture.
  7. Do not flip too soon; it is best to flip these only once. 
  8. Once this side is brown and crispy, remove from heat.
  9. Serve hot.

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