Try These Fresh Veggie Korean Pancakes
Posted in Exhibitions, The Edible Garden on July 8th, 2010 by Plant Talk – Be the first to comment |
Cathy Erway, author of The Art of Eating In, will present cooking demonstrations at The Edible Garden Conservatory Kitchen on Saturday, July 10, at 1 and 3 p.m.. |
Perhaps you’ve tried them at Korean restaurants, with spicy kimchee in the batter. Maybe you’ve heard of them and guessed they were more or less like scallion pancakes at Chinese restaurants, but with more stuff. Maybe you’ve even taken a crack at making them at home, with strips of leftover meat or seafood. In any case, you are probably well aware of how simple yet delicious a crisp, savory pancake hot off the pan can be. I’ve found that holds true with almost any ingredient you mix into the batter.
My favorite way to enjoy savory pancakes, though, is just with fresh veggies. Red onions and apples is a wildly satisfying combo in the winter. Shredded carrots and parsnips go great together, too. But in the summer, the vibrant flavors of everything that’s in season can’t be beat. Try making the pancakes with thinly sliced peppers of all shades and mixing fresh corn into the batter along with scallions and another type of onion. For the recipe below, I use a filling of mostly shredded zucchini. read more »