Thursday, March 26, 2015

Spaghetti Squash Korean Pancake 韩式蔬菜煎饼, turned fritters

The intended big and round Pajeon Korean-style pancake was a failure. It did not turn out as crispy as it should. Once again, this is telling me...I can't handle F-L-O-U-R !

Did I use the wrong flour? Was it because too little oil was used for frying? Was the oil not hot enough?

It was such a waste to discard the squash pancake, so to "save" the pancake, it was made to smaller pieces and fried like fritters. By doing this, the flour gets "cooked" thoroughly and becomes crispy.

Cooked spaghetti squash was used for the pancake; however since a failure, there will be no recipe shared.

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