from Grace K. Anderson of Irvine, CA
Korean vegetable pancakes are great to have as an appetizer or snack.
1-2 carrots, grated
1/2 to 1 onion quartered and thinly sliced
1 cup flour
1 cup water
*zucchini and chives are also great for this recipe
Add vegetable oil to pan and cook both sides until golden.
Serve with a side of soy sauce and/or hot sauce for dipping.