Sign In with Facebook or Twitter
Or use your email address
How to Make Wasabi Vegetable Pancakes & a Dill Yogurt Sauce
This recipe yield about four-6 inch diameter pancakes.
1. Cut corn kernels off the cob. 2. Grate the zucchini (2 large or 3 small) and let it sit overnight or at least 4 hours in a strainer to drain off the liquid. 3. Dice onion and red bell pepper
Mix all the vegetable, egg, flour, cheese, corn meal together.
Add sone wasabi powder depends on how hot you like it to be.
Add one tablespoon oil to the pan and make sure the oil is hot before start pan-fried the batter. Pan-fried both side until golden brown.
Mix yogurt, dill, water and maple syrup together for dipping sauce.
After pan-fried, bake for 10 minutes at high heat to get more crispy. (optional)
Taste even better with dipping sauce
Check out other guides by this author!
Keep Exploring
Start Over
2 Zucchini
1 Corn
1 Tablespoon Wasabi powder
1 Cup Corn meal
1 ½ Cups Flour
½ Red bell pepper
⅓ Cups Flat leaf parsley
1 Egg
2 Teaspoons Salt
⅓ Cups Yogurt
⅓ Cups Water
1 Tablespoon Maple syrup
¼ Cups Dill
2 Olive oil
¼ Cups Grated cheese
Gaby Kosura 11 months ago
Be first to comment on Step 1.
Be first to comment on Step 2.
Be first to comment on Step 3.
Be first to comment on Step 4.
Be first to comment on Step 5.
Be first to comment on Step 6.
Be first to comment on Step 7.
Be first to comment on Step 8.
Be first to comment on Step 9.