Crispy Spinach Pancakes
User Reviews
5
6 reviews
Excellent
Crispy Spinach Pancakes
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If you have some fresh spinach, onion, and flour, you can make these Korean style crispy spinach pancakes with very little effort. You will love the crisp texture outside. Serve with a lemon soy dipping sauce.
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Ingredients
- 1/2 lb spinach cleaned, fresh whole
- 1 onion thinly sliced, small
- 2 pinches salt
- 1 to 2 cup all-purpose flour
- 1/2 to 1 cup water ice
- neutral cooking oil generic cooking oil
For lemon soy dipping sauce
- 2 tbsp soy sauce
- 1 tbsp lemon juice fresh
- 1 tsp sesame seeds optional, toasted
Instructions
- Cut spinach about 1.5-inch long pieces and place them in a large mixing bowl. Add the onion, salt, and 1 cup of flour to the spinach.
- Pour 1/2 cup of water and toss everything together by using a spoon or a tong. Add more flour and water if you prefer doughier pancakes. The batter consistency can be adjusted by your preference.
- Heat 1 tablespoon of oil in a skillet over medium heat. Place a spoonful of spinach batter in a hot skillet and fry for 2-3 minute or until golden and crispy. Flip to the other side and continue to fry for another 2-3 minute. If your skillet seems dry, drizzle more oil as needed.
- Serve the pancakes hot with the dipping sauce.
- To make the dipping sauce, combining the soy sauce, lemon juice, and toasted sesame seeds in a small mixing bowl.
Notes
- This is a simplest spinach pancakes. If you like it more hearty and satisfying, add some seafood like shrimp, squid, and/or mussel. Just add to the pancake batter along with spinach, and pan-fry together. Delicious!
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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