Crispy vegetable pancakes
Ingredients
- 300 gChinese cabbage (finely shredded)
- 200 gCarrot (grated)
- 3 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 2 pcGarlic (minced)
- 100 gWheat flour
- 2 pcEgg
- 2 tbspsoy sauce
- 1 tbspSesame oil
- 4 tbspPeanut oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A golden, crispy crust that cracks under the teeth, revealing a heart of tender, steaming vegetables. The scent of toasted sesame oil and soy escapes as you cut into them.
- 1
Shred the cabbage into a fine julienne and grate the carrots. Slice the green onions. The vegetables must be very dry to avoid making the batter soggy.
- 2
Whisk the eggs with the flour, soy sauce, and sesame oil. Mix until the batter is smooth and coats the spoon without any lumps.
- 3
Fold the vegetables and minced garlic into the batter. The mixture should be dense: the vegetables are simply coated in a thin layer of batter.
- 4
Heat the peanut oil in a pan. Drop small mounds and flatten them with a spatula. When the edges are colored and the pancake releases easily, flip to brown the other side.
Frequently asked questions
How do you get this dish right?
- Squeeze the grated vegetables in a cloth to extract as much water as possible before mixing.
- Do not overcrowd the pan to maintain a constant oil temperature and achieve maximum crispiness.
How long does this dish keep?
Store for 48h in the fridge. Reheat in a dry pan to restore the crispiness.
