CookGo
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Zucchini and Carrot Pancakes

Coût $5, économiser $10

Source: Recommended by CookGo

  • 20 Min
  • 2 Portions
  • $5

INGRÉDIENTS

  • Vegetables

    • 🥒 100g zucchini, julienned
    • 🥕 100g carrot, julienned

  • Batter Ingredients

    • 5 tbsp tempura flour
    • 🥚 1 egg
    • 💧 4 tbsp cold water
    • 🍬 1 tsp sugar
    • 🧂 1/3 tsp salt

  • Cooking Oil

    • 2 rounds of cooking oil

  • Soy Sauce Dip

    • 🥢 2 tbsp soy sauce
    • 🍶 1 tbsp vinegar
    • 🍬 1/2 tsp sugar

ÉTAPES

1

Wash and peel the carrot. Slice it into rounds and julienne.

2

Wash the zucchini, slice it into rounds, and julienne.

3

Prepare the batter by mixing tempura flour, egg, cold water, sugar, and salt in a mixing bowl.

4

Add the julienned zucchini and carrot to the batter and mix evenly.

5

Prepare the soy sauce dip by mixing soy sauce, vinegar, and sugar in a small bowl.

6

Heat a pan, add cooking oil, and spoon the batter into the pan. Cook until both sides are golden brown.

7

Transfer the cooked pancakes to a serving plate and serve with the soy sauce dip.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 8g
    Protéines
  • 30g
    Glucides
  • 10g
    Graisses

💡 Astuces

Use fresh zucchini and carrots for better flavor.Cold water in the batter ensures crispier pancakes.Serve with soy sauce dip for added flavor.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.