After a series of fails (pie fail, tea cake fail, waking up early fail…), I’ve decided that it is just time to write what I know. Korean comfort food. Almost every friend of mine who enjoys Korean food has asked me if I can make Korean Seafood/Veg Pancakes (aka Pajeon). Weirded out? Don’t be. Think of it as a big delicious savory fritter!
There are a million and one variations of this classic Korean dish all over the Internet. Once in a while (aka my annual Korean feast), I will go all out and make my version of it with tons of green onions, fresh shrimp, red peppers, etc… But most of the time, I don’t want to peel and devein shrimp, or make a huuuuge batch. I just want a fritter or two – quick! So today. I bring you a simple sweet potato & zucchini fritter. If you’ve never made or tried Korean food, this is the perfect gateway drug. Perfect snack to nosh on with a friend or two!
Note: You can use any kind of potato for this recipe. I opted for Korean sweet potatoes (you can usually find them at most Asian markets). They are dark red or purple on the outside, and a pale canary yellow on the inside. They have a pretty high sugar content, and are delicious when made into fritters, baked, grilled, puréed…. They’re just damn good
1 medium sweet potato – chopped or julienned (approx 1 1/2 cups)
1 medium zucchini julienned (approx 1 1/2 cups)
1/2 cup finely chopped green onions
2 tablespoons toasted sesame seeds
1 tablespoon salt
1 cup all-purpose flour
1/2 cup rice flour
1 1/3 cup water
Vegetable/Grape seed/Sesame oil
In a mixing bowl, combine flour, rice flour, & salt. Pour the water into the flour in small increments, using your hand to mix all the ingredients together. Add egg to mixture and mix until the batter looks nice and even. Sprinkle in your sesame seeds. Add in the veggies, and evenly coat them in the batter.
Heat a non-stick skillet over medium heat. Drizzle in your choice of oil. Generally, vegetable oil works well. I chose to use a combination of sesame oil & grape seed oil. Generously coat your skillet in oil. Once the oil has heated, scoop 1/3 cup portions of the batter into your skillet. Cook for about 3-5 minutes on each side, until both sides are golden brown!
Serve with this dipping sauce:
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon honey
1 teaspoon gochugaru (Korean red pepper powder, red pepper flakes can suffice too!)
sprinkle of sesame seeds