Prep 25 mins
Cook 15 mins
These are pancakes my mother used to make. We never really measured out any of the ingredients, but I've tried to include measurements to the best of my ability.
- Peel Potatoes.
- Shred the Potatoes, Zucchinni and Carrot (using a cheese grater). Place in bowl.
- Slice Scallion into thin ringlets (Green and White Parts), add to bowl.
- Add Salt and Pepper to Taste.
- Add approximately 2 Tbsp Flour and approximately 1 Tsp Olive Oil to vegetable mixture and Mix well.
- (It may take more or less to get desired consistency. You should be able to form balls with the vegetable mixture that will hold together. Batter should not be wet or drippy like actual pancake batter).
- Heat remaining oil over Medium High Heat in skillet.
- Form Vegetable mixture into small/medium sized balls. Press onto skillet using the back of a spatula.
- Cook until both sides are golden brown, turning only once. Drain on paper napkins and serve with favorite dipping sauce.
My family and I really, really enjoyed these. Served with an asian kabob and white rice but could stand on its own with just some rice. Used one of the korean dipping sauces to accompany it. My mix was a little wet with 2T of flour so ended up adding more like 6T of flour to form balls. Also, made ahead (2 hours) and put in refridgerator which allowed the balls to firm up a bit and release a little more water. Thanks
Yummy vege cakes!!!! Increased the amount of flour to 5 tbsp because the zucchini and potatoes are very wet and i think the potatoes are not large but gigantic. 1 tbsp salt for gigantic potato and 1 tsp pepper. My husband says delicious!! very good! after every bite. Thanks for the recipe. will make again.
korean pancakes, yum! these were really great. increased the amount of flour and oil, to make it more pancake-y. tasted delisch with korean dipping sauce. thanks.