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Rachael Dritlein: "Amazing! I try these at a local Korean restaurant…" Read More
17Ingredients
30Minutes
350Calories
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Ingredients
US|METRIC
5 SERVINGS
- 2 cups yellow summer squash (or zucchini, washed, deseeded, and grated)
- 1 1/2 cups carrots (peeled and grated)
- 2 cups yellow potatoes (peeled and grated)
- 3/4 cup green onions (finely diced, about 4 onions)
- 3/4 cup Orange (or red sweet pepper, finely diced, about 1 pepper)
- 2 cups unbleached flour (all-purpose)
- 1 large egg (beaten)
- 1 cup water
- 1 tsp. salt
- 1/4 tsp. black pepper
- vegetable oil (or olive oil, for frying)
- sesame oil (for frying)
- 3 Tbsp. soy sauce
- 2 Tbsp. rice vinegar
- 1 Tbsp. white onion (finely chopped)
- 2 cloves garlic (finely diced)
- 1 jalapeno pepper (green, about 2 inches long, sliced, leave in seeds)
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1g5% |
| Trans Fat0g |
| Cholesterol40mg13% |
| Sodium1060mg44% |
| Potassium630mg18% |
| Protein10g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate57g19% |
| Dietary Fiber7g28% |
| Sugars3g |
| Vitamin A120% |
| Vitamin C70% |
| Calcium8% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Rachael Dritlein 4 years ago
Amazing! I try these at a local Korean restaurant and fell in love. This recipe did it justice! Love how the recipe is flexible for different veggies. I didn't have carrot but I added shredded onions, serrano peppers, potatoes, bell pepper and zucchini. The sauce is what makes it!! Love the dipping sauce!