a bit grating

Things feeling a bit harsh? People around you a tad on edge? Maybe it’s time to open the frig and bring out the box grater. 

In the spirit of “when life gives you lemons make lemonade”, here you take whatever veggies you have on hand on and with a few quick strokes they’re transformed into lofty comfort food. Crisp on the edge, light and airy inside, these Korean scallion pancakes may just be the perfect tonic to soothe the weariest of souls.

Halving a recipe that calls for one egg has been a personal stumbling block. 

Then I realized all you need to do is whisk the egg until combined and spoon out a couple tablespoons (most large eggs are three to four tablespoons). 

This way you can easily pare down the recipe for a quick dinner for two. Or cut it into fourths and whip it up for one.

To make korean scallion pancakes for two begin by measuring out two cups of finely chopped or grated vegetables such as carrots, zucchini, bell peppers, kale, really whatever you have on hand. Set aside.

Cut three scallions into two-inch long sections, then thinly slice lengthwise. Set aside.

Make a quick dipping sauce by stirring together one and a half tablespoons soy sauce, a teaspoon of rice vinegar, half a teaspoon of grated ginger, a small clove of grated garlic, a quarter teaspoon of sesame oil, and a small pinch of sugar. Set aside.

For the pancakes whisk together a quarter cup of all-purpose flour, a quarter cup potato starch, half a teaspoon kosher salt, and a quarter teaspoon baking powder in a large bowl. 

The potato starch and baking soda are what make these pancakes incredibly airy.

In a medium bowl, combine six tablespoons ice water, one half of a beaten egg (approximately two tablespoons) and two tablespoons of finely chopped kimchi.

If you can’t find kimchi, or don’t want to purchase it, just add a quarter teaspoon of fish sauce to the mixture in its place- but you’ll find the kimchi really adds to the overall flavor. An opened jar of kimchi lasts for three to six months in the refrigerator.

Whisk the kimchi mixture into the flour mixture and until smooth. 

Fold in the grated vegetables and three-quarters of the scallions, save the rest of the scallions for garnish.

In a large nonstick skillet over medium heat, heat one to two tablespoons of grapeseed or peanut oil. Scoop 1/4 cup portions of batter into the hot skillet, as many as will fit while not touching. Flatten slightly, and fry until dark golden on the bottom, about two to three minutes. 

Flip and continue to fry until other side is browned, about two to three minutes more.

Transfer to a paper towel-lined plate and sprinkle with a little kosher salt. Continue with the remaining batter.

For a delightful supper place two large handfuls of mixed greens in a large bowl and toss with two tablespoons of light vinaigrette.

Divide the greens among two plates. Add some diced ripe avocado if you wish.

Top with two warm scallion pancakes, sprinkle with the remaining scallions. Serve with the dipping sauce.

And to really elevate the mood, top with a fried egg. In a word... these are great!