Vegan Yachaejeon (Korean Vegetable Pancakes)

Love to cook produce that's homegrown or from my local Farmers Market with my Magimix Cook Expert. You can see my country life and endless food photos at www.instagram.com/f.acreage_farm

subheading: Dry Ingredients:

1 ½ cup all purpose flour (see notes for subs)

2 tsp baking powder

4 tbsp corn starch or potato starch

1 ½ tsp salt or black salt (for an "eggy" flavour)

½ tsp turmeric powder optional for colour

subheading: Wet Ingredients:

1 ½ cup room temperature water , plus additional 2 to 4 tbsp water to adjust consistency

subheading: Vegetables of Choice (see notes):

1 medium zucchini , sliced into match sticks

1 small sweet potato , sliced into match sticks or shredded (i used orange sweet potato and added them raw)

1 medium carrot , sliced into match sticks or shredded

½ medium onion , thinly sliced

1 long green chili or jalapeño , optional for heat

1 bunch scallions or green onions , around 2 cups, chopped or thinly sliced

Other vegetables of choice sliced

subheading: Cooking:

Neutral oil I used vegetable oil

subheading: Dipping Sauce to Serve:

1 tbsp soy sauce

1 tbsp water

1 tbsp vinegar

1 tsp sugar , adjust to taste

1 tsp sesame oil

½ tsp sesame seeds

Gochugaru or chili flakes/powder optional

Directions at thefoodietakesflight.com

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