Vegetables Pancakes with Sesame Fried Eggs

 

I got this recipe from Real Simple. It’s inspired by Korean vegetable pancakes, and it was really good! I used the food processor to make fast work of all the vegetables. This was great for lunch!

1 ¼ cups all-purpose flour
5 Tbsp. cornstarch or potato starch
2 tsp. kosher salt, divided
1 medium sweet potato, peeled and cut into matchsticks
8 oz. cremini mushrooms, thinly sliced
1 large bunch of scallions, trimmed, halved lengthwise, and cut crosswise into 3-in. lengths; plus more, thinly sliced, for topping
6 Tbsp. neutral oil (such as canola), divided
2 Tbsp. sesame seeds
4 large eggs

Preheat oven to 250 °F and place a wire rack inside a baking sheet.

Whisk flour, cornstarch, and 1 ½ teaspoons salt in a large bowl until combined. Gradually whisk in 1 ½ cups ice-cold water until smooth (batter will be thin). Stir in sweet potato, mushrooms, and scallions.

Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high. Using tongs and letting excess batter drip back into bowl, add about 1 ½ cups vegetable mixture to skillet and pat into an even layer (about ½ inch thick). Cook until browned on both sides, 4 to 5 minutes per side. Transfer cooked pancake to prepared rack and place in oven to keep warm. Repeat with remaining vegetable mixture to yield 4 pancakes total, wiping skillet clean and adding 1 tablespoon oil between each pancake.

While last pancake is cooking, heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add sesame seeds; cook, stirring often, until seeds turn pale gold, about 1 minute. Add eggs and sprinkle with remaining ½ teaspoon salt. Cook, spooning hot oil and sesame seeds over eggs, until whites are set and yolks are still runny, about 3 minutes.

Serve eggs on vegetable pancakes. Top with thinly sliced scallions.