JEON VEGETABLE PANCAKE

Korean vegetable pancakes (jeon) are not sweet breakfast treats to be coated with maple syrup. Jeon are simple flat cakes of vegetables, fish or meat coated with a flour and egg batter and pan fried.  These delicious cakes are served as a side dish or as a complete meal.

Korean jeon are simple flat cakes of vegetables, fish or meat coated with a flour and egg batter and pan fried. These delicious treats are served as a side dish or as a complete meal. this recipe combines several types of vegetables with a light batter to make a delicate, flavorful jeon. It’s a great recipe for the end of summer when fresh vegetables are plentiful (and a great use for the huge zucchinis lurking in your garden). Serve jeon with spicy soy dipping sauce.

Ingredients
Jeon Vegetable Pancakes

• 2 c yellow summer squash or zucchini (washed, deseeded, and grated)
• 1 ½ c carrots (peeled and grated)
• 2 c yellow potatoes (peeled and grated)
• 3/4 cup green onions (finely diced, about 4 onions )
• 3/4 cup orange or red sweet pepper (finely diced, about 1 pepper )
• 2 cup all-purpose unbleached flour
• 1 large egg (beaten)
• ¾ - 1 cup water
• 1 tsp salt
• 1/4 tsp black pepper
• vegetable oil or olive oil (for frying)
• sesame oil (for frying)
• Spicy Soy Dipping Sauce
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp white onion (finely chopped)
• 2 cloves garlic (finely diced)
• 1 green jalapeno pepper (about 2 inches long, sliced, leave in seeds)

Instructions
Jeon Vegetable Pancakes

• Place all vegetable in a large bowl. (Use s a food processor to grate the squash, carrot and potatoes, it makes the recipe much faster.)
• Stir flour into vegetables until well distributed.
• Add egg and ¾ cup water, stir. If batter is very stiff add remaining ¼ cup of water.
• Stir in salt and pepper
• Heat ½ tbsp olive oil or vegetable oil in a skillet and swirl to coat pan bottom. Place ¼ cup of batter in skillet and use wooden spoon or spatula to spread until thin and evenly distributed (about ¼ inch).

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