Korean courgette pancakes with dipping sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a starter
Skip to ingredients
- 250g plain flour
- 1 egg
- 500g courgettesjulienned or coarsely grated
- 3 spring onionsfinely sliced
DIPPING SAUCE
- 4 tbsp soy sauce
- 4 tbsp rice wine vinegar
- 2 tsp sesame oil
- 1 clove garliccrushed
- a pinch chilli flakes
Nutrition: per serving
- kcal312
- fat50.5g
- carbs50.5g
- fibre1.4g
- protein312g
- salt2.9g
Method
step 1
Put the flour in a bowl and whisk in the egg with 200-250ml water and a good pinch of salt to make a thick batter. Leave it to rest for 10 minutes.
step 2
Make the dipping sauce by mixing all the ingredients together.
step 3
Add the courgettes plus 1 tbsp oil and some freshly ground black pepper to the batter and mix thoroughly. Heat a little oil in a large frying pan (or two smaller ones at once) and, when it’s very hot, ladle in enough mixture to cover the base completely. Cook until the underneath is set, then slide it out onto a plate and invert it back into the pan to cook the other side. Slide out the cooked pancake and keep warm in a low oven while you make more. Using an average-size frying pan, you should end up with 4 thick pancakes.
step 4
Cut the pancakes into wedges and serve with the dipping sauce.
