The gluten-free vegetable pancakes are a tasty recipe and also an easy way to get kids to eat vegetables. These pancakes are inspired by Korean pancakes, also known as Korean pizza, made by creating a batter with flour, water, and eggs. In my version, I use rice flour, potato starch or alternatively tapioca starch and water, without eggs. Naturally, these gluten-free vegetable pancakes are also lactose-free.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 0.85 cup water
- 3/4 cup rice flour
- 3/4 cup tapioca flour (or potato starch)
- 1 pinch salt
- 4 zucchini (medium)
- 4 carrots (medium)
- 1 pinch salt
- 1.25 cups peanut oil
Tools
- 1 Knife
- 1 Pan
- 1 Bowl
- 1 Sieve
Steps
Sift the flours into a bowl. Gradually add the water, stirring with a whisk to remove any lumps. Add salt and let it rest.
Meanwhile, wash the vegetables and peel the carrots. Remove the stems. Cut them in half lengthwise, then into slices 0.08 inches thick. From each slice, cut thin strips.
Pour two tablespoons of extra virgin olive oil into a large pan. Heat and add the vegetables.
Cook over high heat for 5 minutes until they lose their moisture. Adjust the salt and let them cool. Add the vegetables to the batter and mix.
Preheat the oil.
Using a spoon and a fork, place small mounds of batter into the hot oil. Cook over medium heat for 5 minutes on each side.
Drain on paper towels and serve hot.
WARNING: consult the Italian Celiac Association’s guidelines and carefully read the ingredients to ensure they are gluten-free
Tips
It is preferable to prepare them right before serving.
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