Last year, you might remember the lovely recipe for vegan Korean pancakes, a super healthy and alternative way to enjoy vegetables and bring a light and tasty second course to your table. Today, I am revisiting them in their classic version with potatoes and carrots, baked instead of fried, and using rice flour instead of wheat flour. This makes them perfect for those who are gluten intolerant, which is a bonus, don’t you think? If you haven’t tried them yet, you absolutely must! These little pancakes will win you over at first bite, and you can serve them as a dinner saver paired with a seasonal salad or as tasty finger food to accompany an aperitif or dip in a yogurt sauce like I did! They are truly irresistible!
If street food-style vegetables are your passion, here are some other ideas you might find interesting:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Electric oven, Air frying
- Cuisine: Korean
- Seasonality: All seasons
Ingredients:
- 2 potatoes (medium)
- 1 carrot
- 1/2 Tropea red onion
- 2 eggs
- 1/4 cup rice flour
- A few sprigs thyme
- 1 tsp chives (dried)
- 1 tsp sweet paprika (or another spice to taste)
- 1/2 tsp garlic powder
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools:
- 1 Grater
- 3 Bowls
- 1 Ladle
- 1 Baking tray
- 1 Parchment paper
Steps:
Wash the potatoes and carrots under running water, peel them, and grate them using a large-hole grater. Also, peel the half onion and chop it finely (fig. 1).
Squeeze both the grated potatoes and carrots by hand into a bowl to allow the release of their vegetative water (fig. 2). Transfer them to a large bowl along with the eggs, chopped onion, and a pinch of salt and pepper to taste (fig. 3).
Add the thyme leaves, dried chives, and paprika (fig. 4). Finally, add the rice flour and mix well to evenly combine all the ingredients (fig. 5).
Take small handfuls of the mixture and place them on a baking tray lined with parchment paper, flattening them slightly to give them a more rounded shape (fig. 6 and 7).
Drizzle the surface with a little oil and bake in a ventilated oven or air fryer at 400°F for about 10-12 minutes (fig. 8).
Turn off, remove from the oven, and let cool slightly before serving.
And voilà… your Korean potato and carrot pancakes are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 You can store the Korean potato and carrot pancakes in the fridge in a container suitable for refrigeration for up to 2-3 days.
Tips, Notes, and Suggestions
🟣 *As an alternative to rice flour, you can use the same quantity of fine cornmeal, which is finer than regular cornmeal, or wheat flour will also work.
