Korean Vegetable Pancakes with Red Quinoa Flour
These Korean veggie pancakes use wheat and red quinoa flour for added protein and fiber. Crispy, tender, and perfect with a tangy Asian dipping sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.herbazest.com.
Cooking tools:
- Mixing bowl
- Whisk
- Skillet
- Stove
- Spatula
- Cutting board
- Chef's knife
Ingredients
- 1 cup of carrots (grated & squeezed)
- 1 cup of zucchini (grated & squeezed)
- 1/2 cup of green onions (chopped)
- 1/2 cup of HerbaZest Red Quinoa Flour
- 1/2 cup of all-purpose flour
- 2 tablespoons of cornstarch
- 1 teaspoon of garlic powder
- 3/4 teaspoons of salt
- 1 cup of water (cold)
- 1/3 cup of Asian dipping sauce
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