Korean mixed vegetable fritters

These fritters are great way to use up leftover vegetables. They're simple, egg-free and a crowd-friendly option for plant-based guests. For the best flavour and texture, hunt down buchimgaegaru (Korean pancake mix), perilla leaves and gochugaru from your local Korean grocery store.

Credit: Jiwon Kim

• serves

  2-4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

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The Cook Up with Adam Liaw

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Ingredients

• ⅔ cup Korean pancake mix (buchimgaegaru)
• A handful garlic chives, cut into 5 cm lengths
• 1 zucchini, cut into matchsticks
• 1 carrot, cut into matchsticks
• 1 onion, thickly sliced
• 4 Korean perilla leaves, torn
• 1 tsp fish sauce (optional)
• 2 tbsp vegetable oil
• 2 tsp sesame oil

For the dipping sauce

• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• ½ tsp toasted sesame seeds
• ½ tsp coarse gochugaru (Korean chilli powder)

Instructions

1. In a large mixing bowl, combine the pancake mix with the garlic chives, zucchini, carrot, onion and perilla and add about ½ a cup of water. Mix in the fish sauce to season.
2. Heat a large frying pan over medium heat and add about half the vegetable oil. Place about half a cup of mixture into the pan and form into a round fritter. Repeat until the pan is full. Fry the mixture until crisp on one side, then flip and continue to fry until cooked through. Drizzle half of the sesame oil around the sides of the fritters and allow to crisp up. Repeat for the remaining mixture.
3. Make dipping sauce by combining all ingredients in a small bowl. Serve in a small ramekin alongside fritters.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.