This is a great traditional Korean dish, and it's also a good meatless alternative for Lent.
1 cup of flour
1 large egg
1 1/2 cups of water
1 teaspoon of salt
1/2 cup of chopped green onion
1/4 cup of thin-sliced purple onion
1/4 cup of shredded carrots
1/4 cup of oil
Whisk together egg, flour, water and salt.
Preheat a medium skillet to medium high heat. Drizzle pan with oil. Add some onion, green onion and carrots. Sauté until they begin to become tender.
Once tender, pour about 1/2 to 2/3 cup of batter over vegetables. Cook for about two minutes on each side or until each side is well browned.
Serve with soy or other favorite dipping sauce.
Recipe serves four.
