"If you're staring at half-used zucchinis, browning carrots, and shriveling mushrooms at the bottom of your vegetable crisper, wondering whether to just throw them out, let this article be the voice in your ear telling you not to. Wasting leftover vegetables is a tragedy you can avoid by transforming veggie scraps into delicious Korean-inspired pancakes known as Pajeon. Just as all kinds of vegetables can be combined into a tasty stir fry, Korean pancakes, or Pajeon, are a more decadent and cohesive appetizer, snack, or side."
"To make a leftover vegetable pancake, you'll first cut all the leftover vegetables you have on hand into uniformly sized matchstick pieces or shreds. No fancy machinery is necessary; just a good old-fashioned paring knife, box grater, or butcher knife will do. For every 5 cups of shredded vegetables, you'll make a simple batter of 2 ¾ cups of flour and three-quarters cup of water."
Leftover vegetables can be repurposed into Korean-inspired Pajeon pancakes to prevent food waste. Combine any mix of vegetables, cut into uniform matchstick pieces or shreds using a paring knife, box grater, or butcher knife. For every 5 cups of shredded vegetables, mix 2 3/4 cups flour with three-quarters cup cold water to form a thin batter, then fold in the veggies so they are evenly coated. Spread the batter thinly in a hot, oiled frying pan and fry about 4–5 minutes per side until crispy. Squeezing excess moisture from grated vegetables and using cold water yields crisp fried edges.
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