I'm always finding half-used vegetables in the fridge--bell peppers, zucchini, etc. One of my favorite ways to use these morsels and simultaneously create a family-pleaser is to julienne this bounty and dunk them in a gluten-free batter to make a version of Pajeon, a classic Korean green scallion pancake. In this recipe I used zucchini, red bell pepper, spinach leaves, carrots, and scallions of course to create a light and crispy pancake. But honestly, that is what I had in my fridge.
The batter is gluten-free. It consists of a blend of cassava flour plus rice flour and I've added corn starch (feel free to substitute arrow root powder if you are not using corn starch) to get that right crispy outer texture. The key is to use very cold sparking water and to keep the batter as cold as possible before it hits that sizzling pan.
Time: 30 minutes Servings: Four pancakes Level: Easy