• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Email
  • Instagram
  • RSS
  • YouTube
TVV-Logo-for-bright-bg

The Viet Vegan

Vegan. Feminist. Nerd.

  • Home
  • About
    • Privacy Policy
  • Recipe Index
  • Work With Me
    • Press

Vegan Vegetable Fritters (Inspired by Yachaejeon)

September 30, 2020 by Lisa Le 3 Comments

Jump to Recipe

These yachaejeon inspired vegan vegetable fritters (or pancakes) have been my favourite way to eat a mountain of vegetables every morning!

Text overlay on a photo of Vegan vegetable fritters on a plate with dipping sauce, surrounded by autumn flowers (dahlias)

My favourite season is here and with it comes the cravings for warm, spicy food and hearty vegetables. I’ll be posting more recipes with squash, beans and warming spices soon, but first I want to share this super delicious vegetable fritter recipe that I’ve been making every morning lately. It’s been such a great warming dish that is a great way to slowly chip at the large vegetables in your fridge (I’m looking at you, giant bag of carrots and head of cabbage).

These vegetable fritters are definitely Korean inspired, as I initially started making them to use up a tub of sour kimchi (Kimchi-buchimgae or kimchijeon), but once I ran out of kimchi, I found that I still loved the pancakes without the kimchi. There are more traditional versions that are a thicker pancake, and I’ve seen some some people just use flour and water, some people adding milk and eggs, but I’m a lazy person so I like just using flour or gluten-free flour with a touch of tapioca for extra crunch.

Vegan vegetable fritters on a plate with dipping sauce, surrounded by autumn flowers (dahlias)

From many different trials with my vegan banh xeo recipe, I’ve found that any crispy fried thing is better with sparkling water instead of plain water or milk, like tempura (recipe coming soon). When I was researching how to make them extra crispy, a lot of people prefer to add ice cold water or use a very cold bowl to keep the batter and vegetables cold. My lazy solution includes using frozen corn to chill the entire batter AND add delicious corn.

You can swap a ton of different vegetables into this depending on what you have. I imagine zucchini, garlic scapes, sweet potato, parsnips, even finely julienned squash would be really good in this. It’s a great seasonal dish that you can use to rejuvenate sad fridge vegetables.

For the dipping sauce, I used a more Chinese style sauce (black vinegar and tamari), but if you want to use the Vietnamese style sauce, use my nuoc cham recipe!

I recently shared a What I Eat In A Day vlog where I made these vegan vegetable fritters/pancakes if you want to see them in video-action! I hope you give them a try :)

Continue to Content
Yield: 2 side servings, 1 full serving

Vegan Vegetable Fritters (Inspired by Yachaejeon)

Text overlay on a photo of Vegan vegetable fritters on a plate with dipping sauce, surrounded by autumn flowers (dahlias)

Inspired by Korean yachaejeon, this simple vegetable fritter/pancake is what I've been eating a lot in the mornings when I want a ton of vegetables for breakfast. It's a lot more normal for people to eat this as a side for lunch of dinner though, but I'm not really normal.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

Dipping sauce

  • 1 tbsp tamari
  • 1 tbsp black vinegar
  • 1 tsp toasted sesame oil
  • 1/2 tsp chili sambal (I used the one from Fat Choi/Soos Restaurant, but any sambal would work)
  • Heaps of toasted sesame seeds
  • 1 green onion, sliced (about 1 tbsp for the sauce, use the remainder in the batter)

For the batter

  • 1 medium carrot, julienned
  • 1 green onion, sliced (same onion from the dipping sauce)
  • 3-4 Chinese chives/flat-leafed chives (optional), cut into 1/2 inch pieces
  • 1/2 cup shredded cabbage (~2 leaves)
  • 1/3 cup frozen corn
  • 1/3 gf flour blend (60 g) (you can also just use flour)
  • 2 tbsp tapioca starch (you could also use corn starch, or leave this out. I just like the extra crunch)
  • Pinch of salt
  • 1/4-1/3 cup sparkling water (70 g)
  • Oil for the pan
  • Cilantro and/or green onion to garnish

Instructions

  1. To make the dipping sauce, combine all ingredients into a small bowl. Mix well, and set aside.
  2. Combine all of your chopped/sliced vegetables into a large mixing bowl. You want everything to be fairly uniformly chopped so they cook evenly, and slice the carrots as evenly and thin as possible so that they cook faster.
  3. Sprinkle 1/3 cup of flour (I used GF flour), tapioca starch, and salt over the vegetables and mix well with chopsticks until everything is nicely dusted/coated with the flour blend. If you find things aren't totally coated, add another tablespoon or two of the flour. It depends on how big your vegetables are, so it's always easier to add flour than take it out.
  4. Add 1/4 cup of sparkling water over the mixture, and toss until the flour is just hydrated. If it's still looking pretty dry, add another couple tablespoons (I use between 1/4 - 1/3 cup, depending on the day).
  5. Preheat a skillet over medium heat. Add about a tablespoon of oil to the pan and swirl around to coat. You can either cook as one large pancake, or do what I prefer, which is a couple smaller pancakes on the pan. Mound some of the "batter" (it won't be very liquidly unless you like it that way), and flatten slightly with the back of a spatula. Cook until one side is browned, then flip and press to cook the other side. It should be about 2-3 minutes per side, depending on how thick you've made the pancakes.
  6. Remove from the pan once both sides are nice and crisp and your vegetables look cooked through.
  7. Arrange on a plate, garnish with some extra green onion and/or cilantro if you like, then enjoy! Tear the pancake up and dip in that sauce.
© Lisa Le
Category: Appetizers/Sides
Spread the love:
error
fb-share-icon
Tweet
fb-share-icon

Filed Under: Appetizers & Sides, Gluten-Free, Vegan recipes Tagged With: vegan fritters, vegetable fritters, vegetable pancakes, yachaejeon

About Lisa Le

Lisa is the thirty-something, nerdy, procrastinating, feminist blogger and photographer behind The Viet Vegan. She loves spicy foods, noodles, and food in bowls.

Reader Interactions

Comments

  1. Laramie Crow says

    September 30, 2020 at 10:20 PM

    You asked that typos be brought to your attention. This standard note was at the bottom of the email I just received, “***
    Thank you so much for subscribing!

    Have you ever tried some of the recipes on TVV?
    Whether it was a success of a complete fail, I love hearing back from you readers! Please feel free to email me any feedback, but comments will best help other readers interested in trying the recipe.”

    Whether it was a success OR a complete fail… is I think what you meant. All the best, Laramie

    Reply
    • Lisa Le says

      October 1, 2020 at 4:06 PM

      OH MY GOODNESS I haven’t really changed that part of my newsletter in maybe 3 years and NOBODY told me hahah. Thank you so much.

      Reply
  2. Ramona says

    December 3, 2020 at 6:15 PM

    I made these a couple nights ago, and they were so good! I used thinly sliced red onion instead of green onion in the batter, because that is what I had, and I also added the end of a bag of mixed frozen veggies along with the corn. A few years ago, I had Yachaejeon at a Korean restaurant and I think about how yummy it was all the time. These definitely alleviated those cravings, and I will be making them again.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Lisa

Xin chร o! Welcome to my food blog. Thanks for visiting, reading, and enabling my obsession with food and photography.

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

looking for something?

Recipe index sidebar
YouTube-Graphic-side
Vietnamese recipe index button
  • Popular
  • Recent

Footer

What are you craving?

Recipe index footer

Looking for something?

Find me in other places :)

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Find me on YouTube!

youtube_watch

View

Jan 20

Open
I swear I'm not just a bread account, my diet is like 1/3 noodles, 1/3 soup, 1/3 bread, but my IS IT WORTH THE SPACE video for my second-hand @osterkitchen bread slicer is now live on the channel! JUST LOOKIT THOSE SLICES, FAM!
๐Ÿž
Swipe in stories to watch or just head on over to the ol YouTube channel because you've subscribed to my videos there, right? ๐Ÿฅบ
๐Ÿž
But seriously, non-bread recipes are coming imminently, haha. In the meantime, please enjoy a video where I'm talking about kitchen appliances for 8 min.
๐Ÿž
#thevietvegan #sourdoughbread #flourwatersalt #breadmaking #sourdough #sourdoughdiscard #thevietveganrecipes https://youtu.be/SNZw2huZDJs
793 31
View

Jan 16

Open
My latest YouTube video with my recipe for EZ PZ sourdough bread is live. No need to wait for a levain, no autolyze, and no super wet, sticky dough or gummy bread!
๐Ÿž
I've been thoroughly enjoying all this bread and how consistently delicious it has been! Please go give it a watch to hear me wax and wane about bread, or check out the blog post for a video with no talking, only bread ๐Ÿ˜‚
๐Ÿž
#thevietveganrecipes https://youtu.be/Y9R2Ivw1tgQ #thevietvegan #sourdough #sourdoughbread #flourwatersalt #masamadre #breadmaking #veganfoodshare #bestofvegan #veganbaking
617 13
View

Jan 13

Open
Just a new What I Eat In a Day vlog where I make many bready things and get extremely excited about my new water bottle ๐ŸคฃFeaturing the vegan spicy negi ramen kit from @crafty_ramen (gifted), my go-to daal, sourdough naan experiments and discard bread experiments!It's live on the channel now ๐Ÿ˜Š
https://youtu.be/QuagXSKuknE#thevietvegan #thevietveganrecipes #whatveganseat #whatieatinaday #kwvegansociety #hamiltonvegan #hamont #veganfood #veganuary2021
1065 30
View

Jan 9

Open
Henlo it's been a very busy week on my end but I've been working hard to try to get back up to 2x a week uploads again. So last week I posted two bookish videos and today I posted my sourdough discard chocolate chip cookies!
๐Ÿช
Crisp edges, chewy centre, crunchy flakes of @maldonsalt on top...MMM. A perfect way to use up some sourdough discard!
๐Ÿช
Video is up on the channel, and recipe is on the blog๐Ÿฅฐhttps://bit.ly/2LilQk3#thevietvegan #thevietveganrecipes #whatveganseat #sourdoughdiscard #sourdough #๐Ÿช
712 18
View

Dec 16

Open
[AD] Tis the season for finger food and delicious bites! So many vegan charcuteries tend to be nut-heavy, but for those who are allergic to many things like me, you might enjoy this pizza snack board I created for @whollyveggie with some marinated mushrooms (recipe on the blog), fresh veggies, and olives, and vegan salami to snack on, with pizza sauce to dunk in!
๐Ÿ•
I used the Classic Cheese, Margherita pizzas, and Naked Cauliflower Crust that are frozen and delicious for a snack board. I honestly kind of forgot that they were gluten-free because I love a nice, crisp thin crust and this was tender enough to yield a nice, chewy bite while being golden and crisp!
๐Ÿ•
Find the recipe on my blog, deets on your closest Wholly Veggy retailer on their website, and please tag me and @whollyveggie in your homemade pizza snack boards! I'd love to see how you customize yours :)
๐Ÿ•
#thevietvegan #whollyveggie #veggiefullmeals #respecttheveg #whatveganseat #veganfoodshare #bestofvegan #vegancharcuterie #thevietveganrecipes https://bit.ly/3gTF22N
605 37
View

Nov 28

Open
Feeling like I got my mojo back! Also coincidentally my cycle ended, so maybe that had something to do with this week of super low energy and negativity ๐Ÿ˜‚โฃ๏ธ๐Ÿ˜ญToday I cleaned out the fridge, treated myself to a schnickers square from @covenhamilton and made some Instant Pot phแปŸ because Eddie's been missing @saigonlotustoronto and we haven't been able to go all year (for obvious reasons).You can find the recipe on the blog. I'll put a swipe up link since the link in bio sometimes take a second to populate, or you can use the search bar at the top of my blog! Hope you are all having a relaxing weekend โ˜บ๏ธInstant Pot PhแปŸ: http://bit.ly/2DdKATA#thevietvegan #thevietveganrecipes #whatveganseat #veganfoodshare #veganpho #vietvegan #vietnamesefood
1589 31
View

Nov 26

Open
A lot of you are celebrating Thanksgiving today, and while this Instant Pot red curry lentil and potato stew is not a Thanksgiving recipe, I wish you all the best this weekend and kindly remind you that Thanksgiving has a lot of colonial, traumatic and genocidal origins of Indigenous peoples across North America.
๐Ÿ‚
Eddie loves Thanksgiving food (I mostly like stuffing/dressing and mashed potatoes haha) so I understand that nostalgia and love for Thanksgiving fare, but I hope you also take this time to continue your education in Indigenous history, culture and how the exploitation and trauma still affects Indigenous cultures and peoples today.
๐Ÿ‚
I always worry I'm being like a bummer to remind you of this year after year, but I'm on my own journey of education and unlearning the history we were erroneously taught and all the convenient gaps that didn't tell the whole story. We are all unlearning together.
๐Ÿ‚
And while it is important to learn about the heavy history, I also implore you to appreciate and support Indigenous art and cultures. I recently finished reading Son of a Trickster by Eden Robinson and I have many more books by Indigenous authors on my to-read list!
๐Ÿ‚
Enjoy the time with your loved ones (hopefully very safely, and hopefully you've quarantined before seeing each other). It can be hard to deny our families who have varying levels of concern, but know that the precautions you take now show the people you love and the communities we're in how much you care. Virtual celebrations aren't quite the same but are a nice stand-in for being alone.
๐Ÿ‚
Also fyi this is an Instant Pot red curry lentil and potato stew I shared last week. On YouTube and the blog! https://bit.ly/3nCsQWm
๐Ÿ‚
#thevietvegan #thanksgiving #thanksliving #veganthanksgiving #thevietveganrecipes #whatveganseat #veganmealprep
363 4
View

Nov 7

Open
I feel like it's no suprise to anyone that my favourite colour is green and that this green ramen is an herbaceous, vibrant way to eat your greens!
๐Ÿ’š
PLUS I use peas in the sauce to add some lean, green protein so you don't feel hungry again in 20 minutes like you would if you just ate a pack of instant noodles ๐Ÿ˜‚
๐Ÿ’š
Recipe is linked in the bio, although it might take a sec to repopulate but it's also in my Asian recipe highlight (although it's not really Asian... it's just green saucy noods but my regular recipe highlight is getting too long ๐Ÿ˜…)
๐Ÿ’š
#thevietvegan #thevietveganrecipes http://bit.ly/2w7pXE4 #whatveganseat #veganfoodshare #bestofvegan #eatyourgreens #vegan #vegansofig
1085 18
View

Oct 30

Open
Inari pockets with vegan crab salad from my last hiking vlog ๐Ÿฑ๐ŸŒณ๐Ÿ‚ some of y'all might remember that this package of tofu pockets was similar to the package I have bought before and I realized too late that they had clam and oyster extract in the seasoning.
๐Ÿ
Because I was going on a hike with a few omnis, I figured it was worth just using it anyway to feed them so it didn't go to waste, and that way Eddie and I didn't have to eat it all on our own. This dilemma can be controversial, and I've had people (well, one persistent person) hate on me for drinking a can of Arizona Iced Tea after I bought it and realized too late that it had honey in it.
๐Ÿ
Y'all, being vegan is point blank a privilege. Choosing what to eat, being informed enough to want to choose vegan, having access to fruits and vegetables that don't cost $$$$, having time to cook, having the time to LEARN how to cook, it is all overlapping privileges that enable any of us to eat vegan. Throwing food away because of a mistake you made even though it is perfectly edible is not helping the animals (and it is so wasteful!)
๐Ÿ‚
Obviously in this case, it was just extract and not actually pieces of meat, dairy, or egg, so it was easier for me to eat it without trying to think about it. And honestly, I'm unsure if I would be able to eat anything non-vegan without getting sick (because I got hives after eating the tofu pockets ๐Ÿ™ƒ), but it's nuanced and eating a non-vegan product you bought by accident doesn't make you a bad person. It doesn't discount your veganism. You simply learn from it and keep trucking on.
๐Ÿ
Anyway, I explain this in the video but have a watch it you want to see how I made the inari and the beautiful trees on the hike ๐Ÿ˜#thevietvegan #thevietveganrecipes https://youtu.be/aBY97WhZCw4 #inarisushi #whatveganseat
1010 35
View

Oct 27

Open
From before my last manicure ๐Ÿ˜… vegan tempura batter for super crispy, light and simple fried goodness! Recipe is live on the blog :) the last few days have been pretty busy but hopefully I will be back on testing upcoming recipes soon!Recipe will be in the swipe up in stories, and linked in the bio (although sometimes it takes a sec to populate ๐Ÿ˜…)#thevietveganrecipes https://bit.ly/34y9lYv #thevietvegan #whatveganseat #veganfoodshare #vegantempura #bestofvegan #veganeats #eeeeeats #feedfeedvegan
624 15
TVV logo

Copyright© 2021 ยท The Viet Vegan ยท All rights reserved

  • Recipe Index
  • Privacy Policy
  • Work With Me
  • Press